COVID-19 Update: At Isernio’s, safety for our employees and our products is always our top priority. And thus, we’re taking extra precautions to ensure our team is protected. Rest assured, we will put the well-being of our people and our commitment to crafting delicious, safe food for our customers above all else. Learn more about our safety precautions here. >>

Margherita’s Frittata

 

This frittata is great for brunch entertaining.  It can be made up to 5 days ahead; just cover, refrigerate and reheat before serving.

Frittata recipe for a large crowd #frittata #servesacrowd

Recipe Rating

  • (0 /5)
  • (0 Rating)

Instructions

  1. Pre-heat oven to 300°.
  2. Cook sausage in large 12" non- stick skillet, breaking it up with a wooden spoon into small pieces. Cook until the meat just looses it’s pink color, do not over cook, then transfer to a plate.
  3. Add Butter to skillet and melt. Add Onion and some Salt, cook until soft. Add Shallot & Garlic, cook for a few minutes until Shallot is soft.
  4. Add Spinach and cook for a few minutes. Stir in Proscuitto bits and cooked Sausage.
  5. Mix Eggs with Parmesano, Pecorino, Nutmeg, Salt & Pepper. Add Egg mixture to skillet.
  6. Mix with a large spatula and fold in the Mozzarella.
  7. Add in the asparagus, if using.
  8. Make sure everything is distributed evenly.
  9. Cook in oven at 300° for 25 - 30 minutes. May need to turn on Broiler and place skillet under broiler for about 5 minutes, until top is golden.
  10. Let cool slightly for 5 minutes, then transfer, side up, with the big spatula, to a large platter.
  11. If not serving immediately, cool for about 1/2 hour, before covering with plastic and placing in the refrigerator,

Be Social