Baked Italian Frittata Recipes

MINI ITALIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
• In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
• Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

ITALIAN SAUSAGE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Brown sausage in sauce pan and drain.
• Spread evenly over bottom of 9 x 13 baking dish.
• Sauté mushrooms and garlic in butter until almost all liquid is absorbed (you can add a few dashes of white wine at this stage if you prefer.
• Spread mushrooms over sausage.
• Layer swiss chard and cheese over mushrooms.
• In bowl beat the eggs, milk and Dijon mustard and pour evenly over all.
• Place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch).
• Remove from the oven, cover loosely with foil, and let stand 15-18 minutes. Divide and cut into serving sizes.
• Top with green onions or sour cream (or both) if you desire.

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.

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.

BAKED ITALIAN FRITTATA

Steps:

• Sauté potato in oil in large skillet for 10 minutes.
• Add onion, green pepper and garlic, sauté until tender.
• Add broccoli; cook and cover 5 minutes.
• Arrange mixture in an 11x7x1-inch baking dish.
• Combine eggs and next five ingredients; beat until blended.
• Pour over potato mixture.
• Sprinkle with Monterey Jack cheese.
• Bake uncovered 25 to 30 minutes or until set.