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."
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Ingredients1 h servings 1075
Original recipe yields 4 servings
- 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.
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- Cook's Note:
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 1075 calories; 83.6 7.6 69.5 705 2877 Full nutrition
ReviewsRead all reviews 3
Made this for an Easter brunch and it was a big hit. Everyone commented on how good it was. This recipe is very easy to make.