Italian Frittata

Italian Frittata

Made with salami, artichoke hearts, cherry tomatoes and mushrooms, this loaded Italian Frittata is one you'll fall in love with.
Cook Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 1/2 cup diced salami
  • 1/2 cup artichoke hearts, drained and chopped
  • 1/2 cup chopped cherry tomatoes
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 6 Nature's Yoke 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

Instructions
 

  • Preheat oven to 425 degrees F. 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 Parmesan cheese and mozzarella cheese.
  • Bake in oven until eggs are set and cheese is melted, about 20 minutes.

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