Innocent Frittata
- 15m Prep Time
- 24m Cook Time
- 39m Ready In
A baked frittata with salami, artichoke hearts, cherry tomatoes, and aged cheeses. Perfect for a light dinner paired with red wine.
Ingredients
- 237 ml dry salami diced
- 118 ml canned artichoke hearts drained and chopped
- 118 ml cherry tomatoes chopped
- 1 sliced mushrooms drained
- 6 eggs
- 78.9 ml plain yogurt
- 2 green onions chopped
- 1 clove garlic minced
- 4.93 ml dried basil
- 4.93 ml onion powder
- 4.93 ml salt
- Ground black pepper
- 118 ml grated mozzarella cheese
- 118 ml grated aged Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 508 mg
- Iron: 5.48 mg
- Magnesium: 57.3 mg
- Phosphorus: 519 mg
- Potassium: 706 mg
- Zinc: 3.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 eggs
- 78.9 ml plain yogurt
- 4.93 ml dried basil
- 4.93 ml onion powder
- 4.93 ml salt
- Ground black pepper
- 118 ml grated mozzarella cheese
- 118 ml grated aged Parmesan cheese
Prepare
- Dice 237 ml dry salami
- 118 ml canned artichoke hearts, drained and chopped
- Chop 118 ml cherry tomatoes
- Drain 1 sliced mushrooms
- Chop 2 green onions
- Mince 1 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 425°F. Grease a shallow 2-quart baking dish with butter or cooking spray.
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Step 2.
Heat a skillet over medium heat. Add the diced dry salami, chopped artichoke hearts, chopped cherry tomatoes, and drained sliced mushrooms. Cook, stirring occasionally, until heated through, about 4 minutes. Transfer the mixture to the prepared baking dish and spread evenly.
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Step 3.
In a large bowl, whisk together the eggs, plain yogurt, chopped green onions, minced garlic, dried basil, onion powder, salt, and ground black pepper to taste until well combined. Pour the egg mixture over the salami mixture in the baking dish. Sprinkle evenly with the grated mozzarella and aged Parmesan cheeses.
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Step 4.
Bake the frittata until the eggs are set and the cheese is melted and lightly golden, about 20 minutes. Let it rest for a few minutes before slicing.
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Step 5.
Serve the frittata with red wine, if desired.