Frittata — An Italian Omelet For a Crowd

Sunday is Easter, and personally, there is no Easter without Easter brunch. It’s a special occasion at my house, a chance to be in the company of my favorite people, and reacquaint them with the flavors of fresh spring favorites like strawberries, asparagus, and of course, eggs — the icons of Easter. My easy go-to egg dish is the Frittata, an Italian-style omelet that anybody can make. Baked in the oven, it is comforting and delicious, and a perfect way to easily feed a crowd.

Having a good frittata recipe is an incredibly easy way to serve a crowd at breakfast, lunch or dinner.

A  Frittata is a perfect recipe for all day dining. Best of all, leftovers can be quickly reheated in the microwave. Cook once, eat twice is my favorite kitchen philosophy. If you’re in the process of finalizing your Easter plans or just want a good seasonal recipe to add to your collection, then you need this easy-to-make Italian Frittata recipe.

Frittata Topped with Zesty Marinara Sauce

My inspiration comes again from Chicago and the infamous Deep Dish style pizza that was born there.  In a deep dish pizza, the sauce is on top and the cheese is on the bottom, and then it’s stuffed full of ingredients on the inside, a reversal from how standard pizzas are made.  Most people choose ingredients like Italian sausage, mushrooms, green peppers and onions – but much like this Frittata, the ingredients you choose are simply a matter of personal preference.

Make the Frittata —

Step: 1: Start by Preheating the oven to 425.
Next, make a crust out of shredded potatoes. I recommend Simply Potatoes purchased at the grocery. They are ready to use and work great. Mix the potatoes with 2 TBS. of cornstarch – this will cause the potatoes to crisp in the oven forming a nice crust.  Use the back of a measuring cup to press the potatoes into an oven-proof skillet and up the sides. I used a large 12″ non-stick skillet; a 10″ inch skillet will work, your filling will just be deeper. Place the skillet in the oven and bake for 20 minutes. While the crust is baking, continue with the rest of the prep, beginning at step 3.
NOTE: You can omit the potato crust if you like (skip steps one and two) begin at step 3.

Step 2: Carefully remove the skillet from the oven, it will be very hot! Your crust should be browned around the edges like the photo. Add a few more minutes to your bake time if necessary. When finished, remove the skillet from oven and place on top of the stove. Reduce the oven temp to 375.

Step 3: In a medium bowl, crack the eggs and whisk to lightly beat, then add 1/2 cup milk, and season with 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 tsp of dried basil. Don’t over whisk – just make sure everything is combined.

Step 4:  Top the crust with your ingredients.  I used cooked turkey Italian sausage, roasted red and yellow peppers, red onions, artichoke hearts, and mushrooms.  Just like a pizza, add or subtract ingredients according to your own taste. If you add something yummy, please share by leaving a comment – I’d love to be inspired by your ideas!

Step 5:  Pour the egg mixture over the ingredients. Top with crumbled goat cheese and sprinkle with mozzarella. If you don’t like goat cheese, omit it and add more mozzarella. Place the skillet back on the stove over medium heat, and cook undisturbed until the filling heats and the eggs just begin to set – about 6-7 minutes.  Then, place the skillet in the oven and bake for an additional 15-20 minutes, or until the top is golden brown and the filling is puffed and set.

The Finished Product: A Perfect Frittata

To Serve, cut into wedges and top with warmed marinara sauce.  Use your favorite brand, and add some zest by sprinkling on a few red-pepper flakes to taste.  This is delicious right out of the oven, at room temperature, or even as next-day leftovers.

My Motto: Cook Once, Eat Twice!

Consider serving with a simple salad and pair with Blood Orange Cake with Honey Syrup to complete your brunch menu.

Bon Appétit!