Best 3 Italian Easter Frittata Recipes
Easter is a special time for families and communities to come together and celebrate. In Italy, one of the traditional dishes served during Easter is the frittata, a savory egg-based dish that can be made with a variety of ingredients. Italian Easter frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with eggs, cheese, and vegetables, and can be customized with a variety of other ingredients such as meat, seafood, or herbs. This article provides recipes for three different types of Italian Easter frittata: a classic frittata with cheese and vegetables, a frittata with sausage and peppers, and a frittata with spinach and ricotta cheese. Each recipe includes step-by-step instructions and helpful tips for making the perfect frittata. Whether you are a novice cook or an experienced chef, you are sure to find a recipe in this article that you will enjoy.
Here are our top 3 tried and tested recipes!
ITALIAN FRITTATA
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!
Provided by Shagen McBride
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
- 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.
- 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.
- Bake until eggs are set and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g
MINI ITALIAN FRITTATAS
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
ITALIAN FRITTATA
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 343 calories, Fat 27g fat (12g saturated fat), Cholesterol 456mg cholesterol, Sodium 416mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
Tips:
- Choose fresh, high-quality ingredients: The better the ingredients, the better the frittata will be. Use fresh eggs, vegetables, and cheese.
- Don't overcook the eggs: The eggs should be cooked through, but they should still be slightly runny in the center. Overcooked eggs will be tough and rubbery.
- Use a non-stick skillet: This will help to prevent the frittata from sticking and tearing.
- Preheat the skillet over medium heat: This will help to ensure that the frittata cooks evenly.
- Cook the frittata in a single layer: This will help to ensure that it cooks evenly.
- Don't flip the frittata: Flipping the frittata can cause it to break. Instead, cook it until the top is set and then finish cooking it in the oven.
- Let the frittata cool slightly before serving: This will help to prevent it from falling apart.
Conclusion:
The Italian Easter Frittata is a delicious and satisfying dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized with your favorite ingredients. With its colorful vegetables and flavorful cheese, this frittata is sure to be a hit with your family and friends.
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