An Italian frittata is the perfect Easter brunch dish. Many of the ingredients can be prepared the night before for quick assembly on Easter morning just before the Easter egg hunt! Serve with fresh fruit.
Easter Brunch Italian Frittata Recipe
- 1 zucchini, about 8 ounces with stems removed
- 1 yellow squash, about 8 ounces with stems removed
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 3 tablespoons olive oil
- 8-10 ounces russet potato, peeled and cut into 1/4 inch cubes
- 1 medium shallot, minced
- Pan spray
- 12 whole eggs
- 1/3 cup Parmesan cheese
- 1/4 cup heavy cream
- 2/3 cup shredded mozzarella
- 12-14 tear drop tomatoes, cut in 1/4
- 8 basil leaves, ripped
- 3 teaspoons extra virgin olive oil
- Sea Salt
- Cracked black pepper
- Cut zucchini and yellow squash on the bias into 1/4″ thick slices
- Season generously with salt and pepper, reserving the remainder salt and pepper for later use.
- In a medium saute pan, heat 2 tablespoons of the olive oil. Add squash and lightly brown on both sides. When done, remove from saute’ pan to baking sheet lined with paper towel. Place a paper towel on top and pat to remove excess oil.
- In the same pan add the remainder of the olive oil, heat and add potatoes. Lightly brown on all sides. Add shallot and cook until translucent. Hold to side.
- Spray a nonstick 9″ round cake pan with pan spray.
- Arrange zucchini and yellow squash standing around the side of the pan alternating colors covering as much of the pan’s side as possible.
- In a clean mixing bowl whip eggs, cream, Parmesan cheese and a pinch each of remaining salt and pepper. Whip until smooth and add mozzarella, whip again to incorporate.
- Place potatoes in center of sprayed cake pan and distribute evenly.
- Pour egg mixture over the top of potatoes.
- Cover pan with foil and place on medium rack in a 325 degree oven.
- Bake for 45-60 minutes uncovering for the last 15 minutes to slightly brown.
- When firm in center remove from oven and allow to cool for 5 minutes.
- In separate bowl mix the tomatoes, basil and extra virgin olive oil. Season to taste with remaining salt and pepper.
- With a sharp knife go around the edges of the frittata to free it from the pan, careful not to cut the squash or frittata.
- Place a large platter over the frittata. Turn upside down and lift pan off.
- Spoon the tomato mixture into the center of the frittata. Serve warm.
Optional garnish: Basil sprig, chopped parsley or a sprinkle of Parmesan cheese.