Name: Antipasto Frittata
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 6 large Eggland’s Best Classic Eggs -; 2 large Eggland’s Best Classic Egg Whites -; 1/3 c. low-fat or nonfat milk -; Extra-virgin olive oil -; 1/4 c. marinated artichokes, roughly chopped -; 1/4 c. roasted red peppers, roughly chopped -; 2 pepperoncini, sliced -; 1/4 c. freshly chopped parsley -; 1/4 red onion, thinly sliced -; 1 oz. thin-cut salami, sliced into ribbons -; 1/3 c. part-skim shredded mozzarella -; Freshly ground black pepper -; Fresh basil leaves, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Antipasto Frittata

1. 6 large Eggland’s Best Classic Eggs -

2. 2 large Eggland’s Best Classic Egg Whites -

3. 1/3 c. low-fat or nonfat milk -

4. Extra-virgin olive oil -

5. 1/4 c. marinated artichokes, roughly chopped -

6. 1/4 c. roasted red peppers, roughly chopped -

7. 2 pepperoncini, sliced -

8. 1/4 c. freshly chopped parsley -

9. 1/4 red onion, thinly sliced -

10. 1 oz. thin-cut salami, sliced into ribbons -

11. 1/3 c. part-skim shredded mozzarella -

12. Freshly ground black pepper -

13. Fresh basil leaves, for garnish -

How to cook deliciously - Antipasto Frittata

1. Stage

Preheat the broiler. Beat the eggs with the milk and set aside.

2. Stage

Spray 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. Stage

Carefully place pan under the broiler for about 2 more minutes, just until nice and browned. Serve with fresh basil on top.