Italian Easter Frittata Recipes

EASTER FRITTATA

Steps:

• Clean and prepare artichoke hearts as instructed above. Slice the hearts into thin slices and keep in ice water with lemon to retain color.Using a mortar and pestle or food processor, grind fresh herbs with 2 Tablespoons olive oil to form a paste.Heat 1 Tablespoon olive oil in a large saucepan and add garlic and onion. Cook on medium for 2-3 minutes until fragrant. Add artichoke hearts and asparagus. Cook for 5 minutes until artichoke is just soft. Remove garlic clove.Add herb paste, arugula and spinach. Stir well and heat for 3-4 more minutes until the greens are wilted.Remove from heat and add salt and freshly ground pepper to taste.Add beaten eggs and stir well.Heat 2 tablespoons of olive oil in a large cast iron saucepan and add frittata. Cook until bottom is set, about 2 - 3 minutes, making sure it does not get too brown on the bottom. Turn over and cook briefly until set, about 2 more minutes. Serve on a bed of radicchio. This dish can be served hot or cold. Buona Pasqua!

EASTER FRITTATA

Steps:

• Preheat the broiler. Whisk the eggs, half & half, salt and pepper. Set aside. Cook sausage and bacon in 12" nonstick overproof skillet over medium heat. Drain fat and add butter. Coat sides of pan with the butter. Raise heat to medium-high. Add the cheeses. Cook for a few minutes until the eggs start to set. Reduce heat to medium-low and cook until the Frittata is almost set, about two minutes. Place the skillet under broiler. Broil until top is set and golden brown, about five minutes. Let the Frittata stand about two minutes. Using spatula, loosen the Frittata from skillet and slide onto a plate.

ITALIAN EASTER PIE

Steps:

• For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
• For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
• Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
• On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
• Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

ITALIAN FRITTATA

Steps:

• 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.

ITALIAN FRITTATA

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY

Steps:

• On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
• Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
• Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
• Place into a 425°F oven for approximately 35-40 minutes.
• Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
• Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
• Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
• In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
• While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
• Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
• In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
• Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
• Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
• Cook on a medium-low flame for 12-15 minutes.
• Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
• Let cool slightly, slice and serve.
• Enjoy!

ITALIAN EASTER FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place farmer's cheese in 1 bowl and mozzarella cheese in a separate bowl.
• 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.
• 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.
• 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.