Sicilian Frittata Recipes

SICILIAN FRITTATA

Steps:

• 1. In a ten inch skillet cook the potatoes uncovered in hot oil for ten minutes or until just tender turning occasionally.
• 2. Add the onion, green pepper, and garlic. Cook 3-5 minutes or just until the onion is tender.
• 3. Add the broccoli and reduce the heat. Cook covered for five minutes.
• 4. Beat together the eggs, Parmesan cheese, water, basil, salt and black pepper. Pour this over the vegetables and cook covered over low heat for ten to fifteen minutes, or until the eggs are set. Gently invert onto a serving platter if desired.
• 5. Sprinkle with Monterrey Jack cheese then cover and let stand for five minutes. Makes 4-6 servings.

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 SICILIAN FRITTATA

Steps:

• Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
• Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
• Combine the eggs, parmesan cheese, water, basil, salt and pepper. Beat until blended.
• Pour over the vegetable mixture. Sprinkle with the Monterey Jack cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.