Frittata di Pasqua

• servings: 6 servings
• total time: 33 minutes

Ingredients

3 tablespoons extra-virgin olive oil

1 cup Italian soppressata, cut to 1/2-inch dice

8 ounces fresh mozzarella, cut into 1/2-inch thick discs

1/2 cup whole-milk ricotta cheese

12 ounces basket cheese (My mother uses Liuzzi brand), sliced thinly

10 eggs, beaten

1 teaspoon kosher salt

Directions

Heat oven to 350°F.

Heat oil in a 12-inch oven-safe skillet over medium heat. Add soppressata, and cook until it begins to brown, about 3 minutes. Heat oil in a 12-inch oven-safe skillet over medium heat. Add soppressata, and cook until it begins to brown, about 3 minutes.

Lay the mozzarella discs on top of the soppressata, then dollop with the ricotta. Lay the basket cheese slices on top of the ricotta, filling in any gaps so there is a full layer of cheese on top of the soppressata.

Carefully pour the beaten eggs over the cheese, and season with salt. Shimmy the pan as the egg begins to set, and, using a rubber spatula, lift the frittata’s edges and tilt the pan to allow the raw egg to seep down the sides, towards the bottom of the pan. Cook for 5 minutes, then place in the oven.

Bake for 20 minutes, or until the top is just set. Remove from the oven and cut into slices to serve.