Italian Frittata Recipe - Allrecipes.com
Italian Frittata Recipe
  • READY IN 50 mins

Italian Frittata

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  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.
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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.

 
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.

 
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!

 
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

 
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.

 
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.

 
Aug 27, 2014

This was delicious! I used coconut milk in place of cow milk. I left out the mushrooms.

 
Apr 22, 2014

Used Gallo dried salami and some ham. Instead of artichokes I used asparagus, lightly steamed. Used cheddar cheese also. Whisked a small amount of flour in to help it set. Baked at 375 for 30 minutes. Num!

 

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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.

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