Bobby Flay Italian Frittata Recipe

This Bobby Flay Italian Frittata Recipe is a fluffy and savory recipe, which features salty diced salami and tender artichoke hearts. It’s a protein-packed brunch or dinner, ready in about 30 minutes.

Bobby Flay Italian Frittata Ingredients

• ½ cup diced salami
• ½ cup artichoke hearts, drained and chopped
• ½ cup chopped cherry tomatoes
• 1 (4.5 ounces) can of sliced mushrooms, drained
• 6 large eggs
• ⅓ cup milk
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon salt
• Ground black pepper to taste
• ⅓ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

How To Make Bobby Flay Italian Frittata

1. Prep the oven and dish: Preheat your oven to 425°F (220°C). Grease a 2-quart baking dish (or a 9-inch pie plate) with butter or non-stick spray to ensure the eggs don’t stick.
2. Sauté the filling: Heat a skillet over medium heat. Add the diced salami, chopped artichoke hearts, cherry tomatoes, and drained mushrooms. Cook for about 4 minutes, stirring occasionally, until the salami releases some fat and the vegetables soften slightly. Transfer this mixture into the prepared baking dish and spread it out evenly.
3. Whisk the egg base: In a large bowl, whisk together the eggs, milk, chopped green onions, minced garlic, dried basil, onion powder, salt, and black pepper. Whisk vigorously until the mixture is frothy and uniform.
4. Assemble: Pour the egg mixture directly over the salami and vegetable mixture in the baking dish. Use a fork to gently shimmy the ingredients so the egg flows around the vegetables evenly.
5. Top and bake: Sprinkle the grated Parmesan cheese and shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 20 minutes, or until the eggs are set in the center and the cheese is melted and golden brown. Serve warm.

Recipe Tips

• Drain the ingredients: Canned mushrooms and jarred artichoke hearts hold a lot of liquid. Pat them dry with paper towels before sautéing. If they are too wet, your frittata will be watery and won’t set properly.
• Don’t over-bake: Eggs become rubbery if overcooked. Pull the frittata out when the center is just set and no longer jiggles. It will continue to firm up slightly as it cools.
• Milk choice: Whole milk or half-and-half yields the creamiest texture. Skim milk works but will result in a slightly less rich custard.
• One-Pan Method: If you have an oven-safe skillet (like cast iron), you can sauté the veggies and pour the eggs directly into the skillet, then transfer the whole pan to the oven, saving you a dish to wash.

What To Serve With Bobby Flay Italian Frittata

This hearty egg dish pairs well with fresh, acidic sides to cut the richness of the cheese and salami.

• Arugula Salad: Tossed with lemon vinaigrette.
• Roasted Potatoes: Rosemary roasted potatoes or hash browns.
• Fresh Fruit: Sliced melon or berries.
• Crusty Bread: Focaccia or garlic bread.

How To Store Bobby Flay Italian Frittata Recipe

• Refrigerate: Allow the frittata to cool completely. Slice it and store it in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat individual slices in the microwave for 30-60 seconds, or place them on a baking sheet in a 350°F oven for 10 minutes.
• Freeze: You can freeze cooked frittata slices. Wrap them individually in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Bobby Flay Italian Frittata Nutrition Facts

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 210mg
• Sodium: 850mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugar: 2g
• Protein: 18g

Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Bobby Flay Eggplant Al Forno Recipe
• Bobby Flay Eggs Benedict Recipe
• Bobby Flay Eggplant Parmesan Recipe