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Italian Frittata

Italian Frittata

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
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Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 241 mg
  • 80%
  • Sodium:
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  2. Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
  3. Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
  4. Bake until eggs are set and cheese is melted, about 20 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

VickyN
21

VickyN

10/21/2012

I've been trying off and on to make frittatas for years and only ever got a glorified omelette. For some reason I thought you HAD to have a frying pan that would go in the oven. Also I never properly looked for a recipe. Anyway, tonight the wait is over. This recipe is so easy I figured even I couldn't mess it up, and I didn't. I used chopped peppers, fresh mushrooms, onion flakes and half a tomato I had lying around. My husband looked at it and said, "WHAT is THAT?" in tones of joy. He was expecting a glorified omelette. The fact that I've dared to post a photo shows you how good this was.

Mary Ellen
11

Mary Ellen

9/4/2012

I saw a photo of this on the all recipes home page and thought it looked delicious. I looked at the recipe and had all the ingredients so I made it for lunch. It was really good. The only change I made was to use fresh mushrooms. This will definitely be made again. The recipe is versatile and other veggies could be subbed easily. Thanks for a great recipe!

LindaT
8

LindaT

9/2/2012

yumyum loved the salami in this. I had leftover frozen artichokes and fresh mushrooms so I used that. Also fresh basil and the cheese I used was a mix of mozz, cheddar and jack

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