Italian Easter Frittata

Italian Easter Frittata

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James D. 0

"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

1 h {{adjustedServings}} servings 1202 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1202 kcal
  • 60%
  • Fat:
  • 90.9 g
  • 140%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 80 g
  • 160%
  • Cholesterol:
  • 734 mg
  • 245%
  • Sodium:
  • 2992 mg
  • 120%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place farmer's cheese in 1 bowl and mozzarella cheese in a separate bowl.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • 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.
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