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.
Make This Recipe
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
- Preheat the broiler. Beat the eggs with the milk and set aside.
- 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.
- Carefully place pan under the broiler for about 2 more minutes, just until nice and browned. Serve with fresh basil on top.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More