Easter Frittata Cook by Skillet or by Oven

• 12 large eggs

• l/4 cup half & half

• 1 teaspoon of pepper

• 2 tablespoons unsalted butter

• 1 1/2 pound of Ricotta cheese (drained overnight this will remove liquid)

• 1 1/2 cups Romano cheese

• 8 ounces Mozzarella cheese

• 1/2 pound of bacon

• 1 pound of ground Italian sausage (sweet or hot or half of each)

Preheat your  broiler on on medium. Whisk all the eggs,  and your half & half, & pepper. Once beaten set to one aside.

Cook the sausage and bacon in a large  nonstick over proof skillet set to medium heat. Once cooked drain the fat and add butter. 

Coat the sides of your pan with the butter. Raise the heat to medium-high, now add the cheeses. 

Cook for a few minutes until you notice that the eggs are starting to set. Reduce your  heat to low and cook until you notice that your  Frittata is almost set, about 4 minutes.

Place the skillet under broiler and cook until top is set a nice golden brown, for  about five to eight minutes.

Let the Frittata stand for about five minutes. Using spatula carefully loosen the Frittata from the pan and slide onto a plate. 

The fun of cooking is often experimenting with recipes. So here is a variation to this one. 


Frittata Made Easy.  I love this variation and its just as good!

Whisk all the eggs,  and your half & half, & pepper add cooked asparagus that have been cut in 3s  and set aside.  

Cook the sausage and bacon in a large  nonstick pan over medium heat. Once cooked drain the fat and add butter, then all  the cheeses cook and mix well for about 5 minutes.  

Then turn this entire mixture into the egg mixture and mix together well.  


Once all mixed pour into a well butter coated 2 1/2 quart baking pan and bake at 365 degrees for about 1 hour or until golden brown.


Serve for breakfast, brunch or with Easter Dinner.