Project Description

Easter Frittata

Easter frittata is a traditional dish we make each year and it is the star of Easter dinner. The recipe comes from my mom’s family in Italy and it remains mostly unchanged from its beginning. The recipe originally called for dried sausage but that somehow translated to pepperoni once it reached the US. I’m sure there are different variations out there in my family today, but my mom insists on staying true to the original recipe her brother taught her so many years ago. If the recipe below is more than you want to tackle, just reduce the amount of eggs (and filling). This is the perfect dish to make if you want to experiment with different ingredients and flavors because you can add just about anything to the eggs. It’s a really quick dish when you’re only using 8-10 eggs. It’s perfect for brunch or unexpected company and you can even make it vegetarian if that is your preference.

To read more about the story, check out Easter Dinner Traditions.


  • 23 eggs
  • 1/2 lb boiled ham, cubed small
  • 1/2 lb prosciutto, cubed small
  • 1/2 lb pepperoni, cubed small
  • 1 lb farmer’s basket cheese, cubed small
  • 1/2 lb asparagus, chopped small
  • salt and pepper to taste


  1. In a large bowl beat the eggs and then add in the chopped ingredients and season with salt and pepper to taste.
  2. Heat a large skillet over medium heat and then coat with cooking spray. Reduce heat to low and add the egg mixture.
  3. Using a spatula, scrape the sides of the pan as the egg begins to cook moving the egg toward the inside of the pan. Stir constantly from the sides and bottom of the pan so that the egg cooks evenly.
  4. Continue stirring until the eggs mostly solidify and take on the form of the pan. If you are using 23 eggs this process will take about an hour give or take.
  5. Next remove the pan from the stove and place on a counter or work surface. Place a large plate over the pan and then very carefully, using pot holders or oven mitts, flip the frittata onto the plate.
  6. Next slide the frittata back into the pan to cook the other side, using a spatula to make sure it fits back in properly.
  7. Return the pan to the stove top and continue cooking until any egg liquid is cooked and the sides are dry.

Then remove the pan from the stove top and repeat the process to flip the frittata onto a serving plate. Serve at room temperature.