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Frittata Recipe

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This recipe for Frittata, by , is from Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Molly Scavuzzo, Kansas City, MO

Category:
Category:

Ingredients:  
Ingredients:  
lb pepperoni
lb boiled ham
lb provolone cheese
lb Genoa salami
lb capicola salami
4 slices of bacon
18 eggs
tsp. salt
1 lb ricotta (optional

Directions:
Directions:
Chop the pepperoni, ham, provolone, both salamis and bacon. Combine eggs, salt and ricotta. Add remaining ingredients and mix thoroughly. Heat 1 Tbs olive oil in iron skillet. Pour in mixture and cook slowly until set, stirring frequently. Brown 4 minutes on each side. Serves 10 to 12.

Personal Notes:
Personal Notes:
This recipe was featured in the Kansas City Times on April 15, 1957 with a story behind the dish, as pictured in the notes. Part of it reads:
Frittata is an Italian dish distinctive of the region known as Calabria. Mrs. Santo Scavuzzo, 5001 Gladstone boulevard, whose family comes from that Italian region, explains that traditionally the men in the families prepare and serve this dish on Easter morning. Her husband's family is Sicilian. In Sicily he says, "they never heard of frittata," but he proudly carries on the tradition every Easter.
"I can't even get in the kitchen on Easter," Mrs. Scavuzzo smiled, "but I prepare frittata on any other occasions during the year."

 

 

 

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