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For a delicious antipasto frittata, gather these ingredients: - 6 large eggs - 1/4 cup milk - 1/2 cup mixed bell peppers, diced (red, yellow, green) - 1/4 cup red onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/3 cup black olives, pitted and sliced - 1/3 cup mozzarella cheese, shredded - 1/4 cup salami, diced - 1/4 cup fresh basil, chopped - Salt and pepper to taste - 1 tablespoon olive oil You can change some ingredients to suit your taste. Use spinach instead of bell peppers. You can swap salami for cooked bacon or ham. Try using goat cheese if you want a stronger flavor. For a lighter version, skip the cheese or use a low-fat option. If you want a vegetarian dish, just leave out the meat. This frittata is flexible! Using fresh ingredients makes a big difference. Fresh vegetables bring bright colors and flavors to the frittata. They add nutrients too. Fresh herbs, like basil, give a lovely aroma. They boost the taste and make your dish shine. Always choose the best quality you can find. This helps your frittata be tasty and healthy. Using fresh ingredients is key to a great breakfast! For the full recipe, check the recipe section above. Start by gathering your ingredients. You will need: - 6 large eggs - 1/4 cup milk - 1/2 cup mixed bell peppers, diced - 1/4 cup red onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/3 cup black olives, pitted and sliced - 1/3 cup mozzarella cheese, shredded - 1/4 cup salami, diced - 1/4 cup fresh basil, chopped - Salt and pepper to taste - 1 tablespoon olive oil Next, preheat your oven to 350°F (175°C). In a large bowl, whisk the eggs and milk together until mixed well. Add salt and pepper to taste, then set the bowl aside. Now, heat the olive oil in an oven-safe skillet over medium heat. Add the diced bell peppers and red onion. Sauté these for about 3-4 minutes until they soften. Then, mix in the halved cherry tomatoes, sliced olives, and diced salami. Cook for another 2-3 minutes until everything is tender. Pour your egg mixture over the sautéed veggies and meats, spreading it evenly. Now, gently sprinkle the shredded mozzarella and chopped basil on top. Cook the frittata on the stovetop for about 5 minutes. Don’t stir it! You want the edges to begin setting. After that, carefully transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata is set and lightly golden on top. Keep an eye on it to avoid overcooking. Once done, take the frittata out and let it cool for a few minutes. Slice it into wedges and serve warm or at room temperature. This dish is great for breakfast, brunch, or even a light lunch. Ovens can vary in temperature and heat distribution. If your oven runs hot, check the frittata a few minutes early. You want it to be set, not dry. If your oven is cooler, it might need a few extra minutes. Always use a toothpick to test if it's done. Insert it in the center; if it comes out clean, your frittata is ready. This method ensures you get that perfect texture every time. For more details, refer to the Full Recipe. To make a fluffy frittata, start with fresh eggs. Use large eggs for the best volume. Whisk the eggs and milk well. This adds air, which makes it light. Cook on medium heat to avoid burning. Don't stir it too much; let it set before baking. Salt and pepper are a must. They enhance the taste of your frittata. Try adding fresh herbs like basil or parsley. They brighten up the dish. You can also use garlic powder or onion powder for more depth. One mistake is not using enough oil. This can cause sticking. Another is overcrowding the pan with fillings. Keep it balanced for even cooking. Lastly, don’t skip the oven time. This sets the frittata properly. For the full recipe, refer back to the main sections. {{image_2}} You can easily make a vegetarian antipasto frittata. Simply swap out the salami for more veggies. Try adding ingredients like artichokes or zucchini. You can also use more cheese, like feta or goat cheese, to add flavor. This way, you keep it tasty and packed with nutrients. The beauty of an antipasto frittata lies in its versatility. You can try different cheeses and meats. For cheese, consider sharp cheddar or creamy ricotta. If you prefer meat, think about prosciutto or pepperoni. Mix and match until you find your favorite combo. Each change brings a new twist to this dish. Seasonal vegetables can elevate your antipasto frittata. Use what is fresh and available. In spring, add asparagus or spinach. In summer, use ripe tomatoes or corn. Fall brings squash or kale. Winter can inspire with hearty root veggies like carrots or sweet potatoes. This not only adds flavor but also makes it colorful and healthy. For more details and tips, check the Full Recipe for Antipasto Frittata. Store leftover frittata in an airtight container. Let it cool completely first. Place it in the fridge for up to three days. If you want it to last longer, consider freezing it. To reheat, you can use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the frittata in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 10-15 minutes until warm. In the microwave, place a slice on a plate. Heat for 30 seconds to 1 minute. Check that it’s warm all the way through. If you decide to freeze the frittata, slice it first. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. It can stay in the freezer for up to two months. When ready to eat, thaw it overnight in the fridge. Then follow the reheating steps for the best taste. Enjoy your frittata anytime! For the full recipe, refer back to the beginning. The best pan for making a frittata is an oven-safe skillet. A non-stick skillet works well too. I prefer using a cast-iron skillet because it heats evenly. This helps cook the frittata perfectly. A 10 to 12-inch skillet is ideal for this dish. It allows enough space for the eggs to spread out. This size helps the frittata cook evenly from edge to center. Yes, you can use egg substitutes in this recipe. Common options include silken tofu or chickpea flour. You can mix 1/4 cup of silken tofu with 1 tablespoon of water. For chickpea flour, mix 3 tablespoons of flour with 3 tablespoons of water. Both choices will give you a similar texture. However, the taste may differ slightly from using eggs. Experiment to see which substitute you like best! You can tell when the frittata is fully cooked by checking the center. It should be set and not runny. A toothpick inserted in the center should come out clean. You can also look for a light golden color on top. If you gently shake the pan, the frittata should not jiggle. Baking time may vary, so keep an eye on it as it cooks. In this article, I covered the key steps to make a delicious Antipasto Frittata. We explored the essential ingredients, along with substitutions and the benefits of using fresh produce. I shared tips for preparing and cooking, plus ways to avoid common mistakes. You now know variations and storage tips to keep it fresh. Remember, a great frittata starts with quality ingredients and proper technique. With these insights, you can confidently create your own tasty dish. Enjoy making this simple and satisfying recipe!

Antipasto Frittata

Delight your taste buds with this easy Antipasto Frittata recipe, perfect for any meal of the day! Packed with vibrant veggies, savory salami, and creamy mozzarella, this dish is not only delicious but also simple to make. Ideal for breakfast or brunch, it brings together flavors that everyone will love. Click through to discover how to whip up this delightful frittata and impress your family and friends with your culinary skills!
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Ingredients
  

6 large eggs

1/4 cup milk

1/2 cup mixed bell peppers, diced (red, yellow, green)

1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/3 cup black olives, pitted and sliced

1/3 cup mozzarella cheese, shredded

1/4 cup salami, diced

1/4 cup fresh basil, chopped

Salt and pepper to taste

1 tablespoon olive oil

Instructions
 

Preheat the oven to 350°F (175°C).

    In a large mixing bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper. Set aside.

      Heat the olive oil in an oven-safe skillet over medium heat. Add the diced bell peppers and red onion. Sauté for 3-4 minutes, until the vegetables are softened.

        Add the halved cherry tomatoes, sliced olives, and diced salami to the skillet. Cook for another 2-3 minutes until softened.

          Pour the egg mixture over the sautéed vegetables and meats, ensuring it's evenly distributed.

            Gently sprinkle the shredded mozzarella and chopped basil on top.

              Cook on the stovetop for about 5 minutes, without stirring, just until the edges start to set.

                Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and lightly golden on top.

                  Remove from the oven and let it cool for a few minutes.

                    Slice into wedges and serve warm or at room temperature.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6