Italian Easter Frittata recipe

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Ingredients

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

Nutrition Info

1074.8 calories
carbohydrate: 7.6 g
cholesterol: 705.2 mg
fat: 83.6 g
fiber: 0.1 g
protein: 69.5 g
saturatedFat: 39.5 g
servingSize: -
sodium: 2877 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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