Italian Recipes

Italian Frittata

Anyone who loves Italian food is going to want to try this great Italian Frittata recipe.

Frittatas always please the palate. Meat, cheese, and egg is a winning trio and fresh vegetables make it even better. This recipe probably differs from what you’re used to but once you try it, you will be hooked. Mortadella works so well in this Italian frittata. The Italian cured sausage is fatty, porky and just melts in your mouth while the other ingredients work together to offer depth and flavor complexity. All of this is encapsulated by egg that is firm yet fluffy with a beautiful golden color.

With every bite, you get notes of all the goodness in this frittata including the milkiness of the mozzarella, the strong flavor of the garlic, sharpness from the red onion, and more. For those who have no clue where to get quality mortadella, check out an Italian specialty food store or deli in your area. They often have an impressive selection of cured meats and cheeses.

Italian Frittata Recipe In Post

Ingredients:

Serves 6

  • 8 large eggs
  • 4 oz. mortadella, diced
  • ¼ cup grated mozzarella cheese
  • 1 garlic clove, minced
  • ½ small red onion, chopped
  • Kosher salt
  • ½ green bell pepper, diced
  • 2 tablespoons freshly grated parmesan cheese
  • Handful of chopped fresh parsley
  • ½ red bell pepper diced
  • Black pepper
  • Olive oil

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Beat the eggs in a bowl and season with some salt and black pepper.
  3. Add the mortadella, both kinds of cheese, garlic, red onion, bell peppers and parsley. Whisk for even distribution.
  4. Heat about 1 tablespoon of oil in a large cast iron over medium.
  5. Pour in the egg mixture once the oil is hot.
  6. Reduce the heat to medium low.
  7. Wait until the egg starts to firm up at the bottom. This will take about 2-3 minutes.
  8. Transfer the frittata to the oven and bake for 5-7 minutes or until set in the center. To check, insert a fork or cut a small slit in the center.
  9. Remove from the oven and leave to cool for 3-5 minutes.
  10. Slice into 6 generous portions.
  11. Plate and serve.

Alternatively, you can pour the mixture into a muffin tin for mini egg muffins that make a wonderful selection to serve at a brunch get together alongside French toast. They develop an equally lovely golden brown color with crispy edges. Just be sure to spray the tin with some olive oil cooking spray to prevent sticking.

After this try out our yummy authentic carbonara recipe.

Italian Frittata

Print Recipe
Serves: 6 Cooking Time: Approx 30 Minutes.

Ingredients

  • 8 large eggs
  • 4 oz. mortadella, diced
  • ¼ cup grated mozzarella cheese
  • 1 garlic clove, minced
  • ½ small red onion, chopped
  • Kosher salt
  • ½ green bell pepper, diced
  • 2 tablespoons freshly grated parmesan cheese
  • Handful of chopped fresh parsley
  • ½ red bell pepper diced
  • Black pepper
  • Olive oil

Instructions

1

Preheat your oven to 350 degrees F.

2

Beat the eggs in a bowl and season with some salt and black pepper.

3

Add the mortadella, both kinds of cheese, garlic, red onion, bell peppers and parsley. Whisk for even distribution.

4

Heat about 1 tablespoon of oil in a large cast iron over medium.

5

Pour in the egg mixture once the oil is hot.

6

Reduce the heat to medium low.

7

Wait until the egg starts to firm up at the bottom. This will take about 2-3 minutes.

8

Transfer the frittata to the oven and bake for 5-7 minutes or until set in the center. To check, insert a fork or cut a small slit in the center.

9

Remove from the oven and leave to cool for 3-5 minutes.

10

Slice into 6 generous portions.

11

Plate and serve.

Notes

Alternatively, you can pour the mixture into a muffin tin for mini egg muffins that make a wonderful selection to serve at a brunch get together alongside French toast. They develop an equally lovely golden brown color with crispy edges. Just be sure to spray the tin with some olive oil cooking spray to prevent sticking.

You Might Also Like

No Comments

Leave a Reply