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Antipasto Frittata

If you love brunch as much as we do, you’re going to love this super simple Antipasto Frittata recipe. The star of the show is our beloved antipasto salad, Antipasti Provolini, which features creamy cubes of Provolone cheese, red peppers, button mushrooms and green and black Manzanilla olives. Serve it up with a leafy green salad and slices of crusty Italian bread.

Egg frittata with olives, red peppers, and mushrooms.

  • Prep Time

    5min

  • Cook Time

    40min

  • Total Time

    45min

  • Servings

    4-6

  • Recipe Category Breakfast

  • Recipe Cuisine Mediterranean

  • Level Simple

Recipe By: DeLallo

Ingredients

Directions

  • Preheat the oven to 400˚F.
  • In a mixing bowl, whisk together the eggs, milk, salt and pepper. Stir in Parmesan.
  • In a large ovenproof skillet, heat olive oil over medium-high heat.
  • Add the onion. Sauté until soft and translucent, about 6 minutes.
  • Stir in the antipasto. Cook for about 5 minutes.
  • Add the spinach to the skillet and cook until wilted, about 5 more minutes.
  • Pour egg mixture into the skillet. Stir immediately to distribute the ingredients.
  • Cook frittata, lifting the edges to allow uncooked egg underneath. Once the bottom and edges are firm and the top is still loose, about 5-7 minutes, remove from the stovetop.
  • Transfer the skillet to the oven. Bake for 10-15 minutes, or until cooked through. Broil the frittata for 2-4 minutes to brown or melt extra Parmesan cheese on top.
  • Remove from heat. Using a rubber spatula, carefully loosen the frittata from the skillet and slide the frittata onto a cutting board. Cut into wedges and serve with additional Parmesan, if desired.

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Keywords:

antipasto frittata , italian frittata recipe , frittata recipe

Antipasto Frittata

If you love brunch as much as we do, you’re going to love this super simple Antipasto Frittata recipe. The star of the show is our beloved antipasto salad, Antipasti Provolini, which features creamy cubes of Provolone cheese, red peppers, button mushrooms and green and black Manzanilla olives. Serve it up with a leafy green salad and slices of crusty Italian bread.