Name: First Watch - East Sunshines Frittata Rustica Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 large eggs; 1 cups whole milk; 1 tsp salt; 1 tsp freshly ground black pepper; 1 cups grated Parmesan cheese; 2 tbs extra virgin olive oil; 1 cups yellow onion, finely diced; 1 red bell pepper, seeded and diced; 1 zucchini, halved lengthwise and sliced 1/4"; 2 cups baby spinach, packed; 2 cloves garlic, minced; 1 cups Italian-style salami or soppressata, diced; 1 cups shredded mozzarella cheese; 1 tbs butter (for pan); 2 tbsp fresh basil leaves, thinly sliced; 1 tsp red pepper flakes (optional)

Method

Base & Eggs

Prepare egg mixture

In a large mixing bowl, crack 8 eggs and whisk until combined. Add 1 cup whole milk, 1 tsp salt, 1 tsp freshly ground black pepper and 1 cup grated Parmesan cheese. Whisk thoroughly until smooth and slightly frothy. Set aside while you cook the vegetables and meats.

Vegetables

Preheat oven to 375°F (190°C). Heat a 10-inch ovenproof nonstick or cast-iron skillet over medium heat and add 2 tablespoons extra virgin olive oil. Add 1 cup finely diced yellow onion and sauté for 3–4 minutes until translucent.

Add 1 diced red bell pepper and continue to cook 3 minutes until softened. Stir in 1 halved-and-sliced zucchini and cook 3–4 minutes until just tender. Add 2 cups packed baby spinach and 2 minced garlic cloves; cook 1–2 minutes until spinach wilts and garlic is fragrant. Season lightly with a pinch of salt and pepper.

Meats & Cheese

Push the vegetables to the edges of the skillet and add 1 cup diced Italian-style salami. Cook 2–3 minutes so the salami warms and releases a little fat and flavor. Stir everything together and spread the mixture evenly across the pan. Scatter 1 cup shredded mozzarella over the top, leaving some spaces for the egg to settle.

Assembly & Bake

Give the egg-Parmesan mixture a final gentle whisk and pour it evenly over the vegetable-salami layer in the skillet. Tilt the pan slightly if needed so the eggs settle into all spaces. Reduce heat to low and cook undisturbed on the stovetop for 3–4 minutes until edges begin to set but center is still loose.

Dot the top with 1 tablespoon butter cut into small pieces (optional, for flavor and browning). Transfer the skillet to the preheated oven and bake 12–18 minutes until the frittata is puffed and the center is just set (a knife inserted near the center should come out mostly clean). If you prefer a golden top, broil on high for 1–2 minutes — watch closely to avoid burning.

Finish & Garnish

Remove skillet from oven and let rest 5 minutes to finish setting. Run a spatula around the edges and slide the frittata onto a cutting board or serving plate. Sprinkle 2 tablespoons thinly sliced fresh basil and 1 teaspoon red pepper flakes (optional) over the top. Cut into 6–8 wedges and serve warm.