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Frittata - Easter Omelette

Source of Recipe

Mom/Nana/Cheryl


Recipe Introduction

I sometimes forget that Easter was different in the Rocco house then it was in the Bandsuch houses as we did a Slovak Easter breakfast and they did an Italian one. It sure is nice to hear the traditions. Cheryl wrote:My daddy taught me how to make my gramma Rocco Frittata's...her original recipe used 14 dozen eggs...daddy always said that I make the best of her old world recipe...I'm sure he told Loretta that too...I can still smell her Frittata cooling in her kitchen on 29th and Scovill Avenue!

List of Ingredients

1 dozen eggs
1 1/2 pounds of ricotta cheese
1/2 pound soppressata (Italian salami)
1/2 pound prosciutto (Italian ham)
1 stick pepperoni




Recipe

Grind all the meats or have a butcher grind them for you.

Beat eggs one at a time so as to not lessen the fluffiness and beat for 10 minutes at high speed.

By hand, gently stir in ricotta cheese�then gently add meats.

Pour into a greased 9 X 12 glass pan and bake for 30 minutes at 350� .

Can be served hot or cold.