Big-batch frittata is deceptively easy when you make it in a rimmed baking sheet. Using the oven means that the eggs cook slowly and evenly, for a custardy (not rubbery) frittata. This one packs in leafy spinach, salty salami, and tiny mozzarella balls, aka bocconcini. Once that bakes up in a 400º F oven, serve it with other classic antipasti ingredients like sundried tomatoes, artichoke hearts, and focaccia. Serve any extra frittata for breakfast on top of the extra toasted focaccia.
Nonstick cooking spray
2 ounces baby spinach (2 cups, packed)
8 ounces marinated bocconcini, halved
4 ounces sliced salami
24 large eggs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For serving: Sun-dried tomatoes, olives, focaccia, giardiniera
Sat fat 10.83
How to Make It
Preheat oven to 400°F. Lightly coat a rimmed baking sheet with nonstick spray, line with parchment, and spray again. Scatter spinach, bocconcini, and salami evenly over sheet.
Place eggs, salt, and pepper in a blender and process until evenly combined. Pour eggs over baking sheet and carefully transfer to oven. Bake, rotating halfway through, until just set in the center, 15 to 18 minutes. Let cool slightly before slicing.
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