Easy Holiday Italian Frittata Recipe
More time spent at home for the holidays means more food to be shared. Marcy Braselton, founder of Community Kitchen ATL, shares with us her freshly prepped Italian Frittata recipe featuring our Italian Cutting Board Bowl. Whether served as a special brunch for the holidays or a warm meal any day of the year, this tasty recipe will keep everyone begging for more.
1/4 C olive oil
1 medium yellow onion, thinly sliced
2 Yukon Gold potatoes, thinly sliced
1 sweet potato, peeled + thinly sliced
1 T fresh oregano, chopped
1 T fresh basil, chopped
3 slices prosciutto, torn
4 pieces calabrese salami, thinly sliced
3 Campari tomatoes, thinly sliced
1/2 C Parmesan, shredded
Blood Orange Vinaigrette
1/4 C olive oil
1 T blood orange juice
1 T white balsamic vinegar
6 - 8 C baby kale
Preheat oven to 375 degrees Fahrenheit.
Heat the olive oil in a 10” to 12” oven-safe skillet over medium-high heat. Add the sliced onions and season with sea salt and pepper. Sauté for 5 minutes. Add the sliced potatoes and toss to coat in oil. Continue tossing every couple of minutes, keeping a layered effect in the skillet and the potatoes intact. Cook for 10 minutes.
In a medium bowl, whisk the eggs, oregano, basil and season with sea salt and pepper. Pour over the veggies in the skillet. Top with prosciutto, calabrese salami, sliced tomatoes and shredded Parmesan. Cook for 5 minutes on the stovetop, shaking the skillet to loosen the frittata, using a spatula or knife if necessary.
Transfer to the oven and bake for 20 minutes or until the frittata is fully set.
Make the vinaigrette. In a small bowl, whisk together the olive oil, blood orange juice and white balsamic vinegar. Season to taste with sea salt. Toss with the baby kale.
Gently remove the frittata from the skillet and place on the flat side of the Italian Cutting Board Bowl. Serve warm or at room temperature, topped with baby kale and shaved Parmesan.