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From Delish for
Eggland's Best Logo
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Antipasto Frittata

Antipasto Frittata

By Chelsea LupkinUpdated: Oct 5, 2020
preview for This Antipasto Frittata Is A Must Serve For Your Next Brunch
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
20 mins
Cal/Serv:
206
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All 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.

Made this? Let us know what you think in the comments!

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Ingredients

  • 6

    large Eggland’s Best Classic Eggs

  • 2

    large Eggland’s Best Classic Egg Whites

  • 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

    1. Step 1Preheat the broiler. Beat the eggs with the milk and set aside. 
    2. 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. 
    3. 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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