A Delicious Recipe for an Easter Breakfast Frittata

[BCRanger10]

Some holidays are somber and reflective. Others mark major historical events, figures, or major accomplishments and involve parades, dramas, or fireworks. For many of those, a common theme is feasting.

And with feasting in mind, for this MyTake, I’ll be sharing the recipe for an Italian breakfast frittata. And it’s fitting that I make this only one time a year, on Easter Sunday, the holiday on which Christians celebrate the Resurrection of Jesus Christ. Why is it fitting? Because after having a piece or two of this deliciousness, chances are that unless you have a good exercise routine, live a generally healthy lifestyle, or are at least partly Italian, you’ll probably be meeting Him very soon. Be forewarned.

Ingredients (all meat weights are the uncooked weight)

- 36 eggs
- 4 pounds, unsmoked and unflavored bacon
- 3 pounds, mild Italian sausage meat
- 1/2 pound each, Genoa sweet or hard salami and sweet capicola
- 3 pounds, whole milk ricotta cheese
- 1/4 pound, shredded cheddar cheese
- 3 pounds, whole milk mozzarella cheese (if not shredded, dice into roughly 1/2” cubes or slabs)
- 2 teaspoons each, grated Romano and parmesan cheese
- 1 tablespoon each, basil and oregano

Utensils

- Large electric skillet (16” x 12” x 3”)
- Large colander and corresponding plate or bowl
- 12” sauce pan
- Large cookie tray
- Large mixing bowl
- Non-stick spray
- Wire whisk
- Scraper...spatula...whatever you know this contraption as 👇👇👇

I never have called, nor will I ever call this thing a "spatula"!

Artistry

Prep Day

1 - Whip the basil, oregano, and Romano and parmesan cheeses into the ricotta. Place the mix in a colander and put it in the refrigerator to drain.

2 - Cook the bacon, then cut into roughly 1/2" pieces; save some of the grease.

3 - Cook Italian sausage and crumble into small pieces; don’t use too high a heat so that you burn the meat on the outside while leaving the middle undone.

4 - Cut up salami and capicola into 1/2” pieces and heat up (separately, of course).

5 - Place the meats into containers and refrigerate them overnight.

Cooking Day

1 - Heat up meats.

2 - Warm ricotta cheese mix in a large saucepan on low heat and stir occasionally. If you didn’t pre-mix the Romano and parmesan cheeses and the seasoning the night before, mix them into the ricotta as you’re heating it.

3 - Preheat your skillet to 325 F and spread 1 tablespoon of bacon grease throughout. If you didn’t save any bacon grease, use butter.

4 - In the large bowl, beat 18 eggs with a whisk; do not use an electric beater. Mix them until they’re uniform in color.

5 - Pour the whisked eggs into the skillet. Use the spatula...scraper...whatever it's called to prevent the edges of the eggs from sticking to the skillet while they cook. Tip the skillet towards those open spots to make space for the uncooked eggs to flow; do not stir!

6 - Once the egg “pancake” is cooked through, apply some non-stick spray to the cookie tray. Place the tray over the skillet with the sprayed side facing whatever is left of the raw egg. Flip the skillet over so that the egg pancake lands flat on the tray. Set the tray off to the side; you’ll need that soon!

Then repeat Steps 3 through 5.

7 - Cover the second egg pancake in the skillet with a layer of mozzarella cheese and then evenly distribute half of each of the meats.

8 - Spoon in and evenly spread the ricotta cheese mix, then cover that with a layer of mozzarella cheese. Then add a thin layer of shredded cheddar cheese.

9 - Evenly distribute the remainder of each of the meats over the cheese, then cover with a layer of mozzarella cheese.

10 - Slide previously cooked egg pancake from Step 6 on top of the delicacy in the skillet. The entire thing will be thick, but that’s normal. It should just barely fit in the electric skillet.

11 - Cover the skillet and let the frittata cook for about 20 minutes at 300 F. Then let it cool for about 20 or so minutes.

After that, all that’s left is to enjoy. Thank you for reading, Happy Easter, and good luck making it!

[SaoirseS]

Thanks for the recipe but think I’ll pass on making it. I could feel the plaque forming in my arteries and hear my arteries harden just reading the ingredients.

[BCRanger10]

I did warn you 😆

[SaoirseS]

Indeed you did.

[musicbrain5]

Sounds delicious, although it looks like enough to feed a small village it seems! Hope you had a good Easter with your family.

[BCRanger10]

Oh it will easily. Happy Easter to you and your family as well.

[musicbrain5]

Thanks! We celebrate this weekend, Orthodox Easter.

[ChefPapiChulo]

mmmm overcooked rubbery eggs.

[purplepoppy]

That's definitely a spatula.

[BCRanger10]

TROOOOOLLLLLLLLL!!!