Breakfast & Brunch

Italian Easter Frittata


  • 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
  • 11eggs
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).


  • Step 2

    Place farmer’s cheese in 1 bowl and mozzarella cheese in a separate bowl.

  • Step 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.

  • Step 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.

  • Step 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.

  • 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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