Antipasto Frittata
Jump to recipeAll frittatas are packed with lots of protein, but this one is also an excellent source of other nutrients, like Vitamin D and Vitamin E. Why? It’s made with Eggland’s Best Classic Eggs, which have six times more Vitamin D than ordinary eggs. Add in a small amount of classic antipasto ingredients like artichokes, roasted red peppers, pepperoncinis, salami, and cheese for a substantial amount of flavor. Ready in 20 minutes, it’s great for a late breakfast, lazy Sunday brunch, or any meal of the week.
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Ingredients
- 6
- 2
- 1/3 cup
low-fat or nonfat milk
Extra-virgin olive oil
- 1/4 cup
marinated artichokes, roughly chopped
- 1/4 cup
roasted red peppers, roughly chopped
- 2
pepperoncini, sliced
- 1/4 cup
freshly chopped parsley
- 1/4
red onion, thinly sliced
- 1 oz.
thin-cut salami, sliced into ribbons
- 1/3 cup
part-skim shredded mozzarella
Freshly ground black pepper
Fresh basil leaves, for garnish
Directions
- Step 1Preheat the broiler. Beat the eggs with the milk and set aside.
- Step 2Spray skillet with cooking spray making sure to spray around the sides. Heat the skillet over medium heat and add a dash of olive oil to the pan. Sauté the artichokes, peppers, pepperoncini, parsley, and onions for 3-4 minutes. Add in the salami and heat for one minute more. Slowly add in the eggs and top with the mozzarella cheese, and pepper. Cook over medium heat for about 5 minutes or more until the eggs are almost set.
- Step 3Carefully place pan under the broiler for about 2 more minutes, just until nice and browned. Serve with fresh basil on top.
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