Easiest Way to Make Oven Frittata Vegetable

Italian Easter Frittata

Add veggies and season with salt and pepper, to taste.

Recipe Summary Italian Easter Frittata

This Easter breakfast frittata has been a family tradition going back many generations from Italy. You probably want to make several at a time because they are time-consuming, but well worth it! Slice as you would a pie and enjoy right away, or cover with aluminum foil and freeze in a freezer bag until needed (that's why I make 4 at a time). Serve with fruit or tomatoes.

Ingredients | Oven Frittata Vegetable

¾ cup grated farmer's cheese

1 cup shredded mozzarella cheese

1 ½ cups cooked crumbled Italian sausage

¾ cup chopped hard salami

½ cup chopped pepperoni

1 ½ cups ricotta cheese

11 eggs

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place farmer's cheese in 1 bowl and mozzarella cheese in a separate bowl.

Combine sausage, salami, and pepperoni in a non-stick frying pan over medium heat; cook and stir until warmed, about 5 minutes. Stir ricotta cheese into meat mixture until melted and stringy, about 5 minutes. Stir farmer's cheese and mozzarella cheese into meat mixture until warmed, about 5 minutes.

Blend eggs together in a blender until frothy; pour into meat-cheese mixture and stir until some of the liquid evaporates, about 5 minutes. Pour egg mixture into a 9-inch pie pan.

Bake in the preheated oven until top has risen and is starting to brown, about 20 minutes. Cool frittata on a wire rack until set, at least 5 minutes.

If possible, chop the meats, lightly fry separately in a cast iron skillet, and drain the grease from each the night before or just before putting the pies together.

Info | Oven Frittata Vegetable

prep: 15 mins cook: 40 mins additional: 5 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Italian Easter Frittata

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