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Italian Frittata

Italian Frittata

By Grant Nielsen | Posted - Dec. 19, 2012 at 9:04 p.m.



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½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 oz) can sliced mushrooms, drained
6 eggs
1/3 cup milk
2 green onions, chopped
1 clove garlic, minced
1 tsp dried basil
1 tsp onion powder
1 tsp salt
Ground black pepper to taste
1/3 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Preheat oven to 425 degrees. 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.

Serves 6

Grant Nielsen

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