Easter Frittata Recipe

Easter Frittata Recipe

Mauro DeFelice begins every Easter Sunday with his mother’s recipe for frittata.

DeFelice grew up in the Abruzzi Mountains of Italy, immigrated to Pittsburgh in his teens and opened his own restaurant in Jeannette in 2000.

Easter Frittata


5 eggs

1 cup milk or cream

1 cup shredded cheese of your choice

1 teaspoon garlic

Vegetables of your choice

Olive oil

Salt and pepper


Coat a 14-inch skillet with olive oil and heat. Sauté garlic and vegetables until tender.

Add five eggs then stir in milk or cream and salt and pepper to taste. Do not flip egg. Instead, when it rises, remove from stove and bake in a preheated oven on 400 degrees about 7-10 minutes.

Finally, add shredded cheese to the top and brown in the oven.