READY IN 50 mins

Italian Frittata

Read Reviews (9)

"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!" — Star_Eyes

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 25 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 21, 2012

I've been trying off and on to make frittatas for years and only ever got a glorified omelette. For some reason I thought you HAD to have a frying pan that would go in the oven. Also I never properly looked for a recipe. Anyway, tonight the wait is over. This recipe is so easy I figured even I couldn't mess it up, and I didn't. I used chopped peppers, fresh mushrooms, onion flakes and half a tomato I had lying around. My husband looked at it and said, "WHAT is THAT?" in tones of joy. He was expecting a glorified omelette. The fact that I've dared to post a photo shows you how good this was.

—VickyN

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Most Helpful Critical Review

Jan 30, 2013

Way too salty! if using salam,i don't add any salt at all. Use a smaller pan so it comes out thicker.

—dorpas12

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9 Ratings

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Sep 04, 2012

I saw a photo of this on the all recipes home page and thought it looked delicious. I looked at the recipe and had all the ingredients so I made it for lunch. It was really good. The only change I made was to use fresh mushrooms. This will definitely be made again. The recipe is versatile and other veggies could be subbed easily. Thanks for a great recipe!

—Mary Ellen

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Sep 02, 2012

yumyum loved the salami in this. I had leftover frozen artichokes and fresh mushrooms so I used that. Also fresh basil and the cheese I used was a mix of mozz, cheddar and jack

—LindaT

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Feb 05, 2013

Made this for dinner tonight. It was fantastic. Did take out the artichoke hearts and used fresh basil. Will definitely make again.

—Aly

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Jan 20, 2013

I didn't have any mushrooms so I added garlic marinated roasted red peppers. Loved it! might omit the salt next time though.

—Vikki I.

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Nov 17, 2012

Really easy. You can put whatever you want in it.

—Cali

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Oct 28, 2012

Thought the recipe was great even though I am a vegetarian and left out the salami. Also thought that it could use a little less salt, but will have to make this again.

—HeatherZ

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Nutrition

Calories
211 kcal
11%

Carbohydrates
5.9 g
2%

Cholesterol
241 mg
80%

Fat
13.4 g
21%

Fiber
1.2 g
5%

Protein
17 g
34%

Sodium
1049 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Frittata

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 211
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
** Saturated Fat 5.7g 29 %
Cholesterol 241mg 80 %
Sodium 1049mg 42 %
** Potassium 237mg 7 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 1.2g 5 %
Protein 17g 34 %
** Sugars 1.9g
Vitamin A 11 %
Vitamin C 8 %
Calcium 32 %
Iron 16 %
** Thiamin 14 %
** Niacin 34 %
** Vitamin B6 12 %
** Magnesium 8 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.