Italian Easter Frittata Recipes

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.

Steps:

• 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.

Steps:

• Preheat oven to 375°F.
• Brown, drain and crumble sausage, set aside.
• Prepare a 9x13" pan by spraying with olive oil pan release. (you can use regular flavor).
• Prepare dish by layering sausage, red peppers and cheese, until all ingredients are finished.
• Beat egg, roamano cheese and pepper together, pour over layered items.
• Bake for 50 minutes covered.
• Uncover spoon sauce over top of casserole and bake uncovered for 15 minutes or until completely cooked.
• Remove from oven, let sit for 15 minutes covered cut and serve.

Steps:

• Combine first 5 ingredients in a small bowl; beat well.
• Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
• Add egg mixture to the skillet and cook over low heat till set. Do not stir.
• Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
• Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.

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.

Steps:

• Sauté potato in oil in large skillet for 10 minutes.
• Add onion, green pepper and garlic, sauté until tender.
• Add broccoli; cook and cover 5 minutes.
• Arrange mixture in an 11x7x1-inch baking dish.
• Combine eggs and next five ingredients; beat until blended.
• Pour over potato mixture.
• Sprinkle with Monterey Jack cheese.
• Bake uncovered 25 to 30 minutes or until set.