Italian Frittata

Italian Frittata

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"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!"
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Ingredients

50 m servings 211 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  2. 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.
  3. 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.
  4. Bake until eggs are set and cheese is melted, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 23
  1. 29 Ratings

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Most helpful positive review

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 p...

Most helpful critical review

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

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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 p...

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 cha...

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

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.

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

This is a recipe that I submitted and I appreciate all of the great reviews! I wanted to mention that I used Kosher Salt in my frittata and perhaps that is why some of you are having an issue w...

This was absolutely delicious! I'd use a little less salt depending on the amount of salami you use. I'll make this again with slightly less artichokes and more tomatoes and onions. Using a slig...

Absolutely incredible dish!! Switched out salami for diced pepperoni. Added a little extra garlic. Will definitely be making again and trying new recipes and flavors! Thanks!!

This was my first time ever making a Frittata, and we absolutely loved it, I changed the salami for Turkey Bacon, and used mushrooms, broccoli, and slice tomatoes. This was super fast and easy!!

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