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Frittata with Mortadella, herbs, and cinnamon

Yields4 ServingsPrep Time5 minsCook Time13 minsTotal Time18 mins

This winter frittata is super easy and delicious! Inspired by Giallo Zafferano.

Frittata with Mortadella and herbs

 30 g or 1 ounce butter
 120 g or 4.25 ounces Mortadella in one thick slice
 50 g or 1.75 ounces of shredded Grana Pagano or Parmigiano Reggiano
 3 sage leaves
 1 sprig of Rosemary
 powdered cinnamon
 salt and pepper
1

Break the eggs in a bowl and beat them with the shredded cheese, a pinch of salt, ground pepper and a spoon of water.

2

Mince the herbs finely and cut the mortadella in cubes. 

3

Warm the butter in a non-stick pan at a low heat, add the egg mixture, sprinkle with the herbs and the mortadella and cook on a medium heat for about 10 minutes, bring up the sides to let the egg mixture cook in the pan. 

4

When the bottom is firm and the top is not too liquid, using a plate or cutting board, flip the frittata upside down and slide it back into the pan to cook the other side. 

5

When it is cooked through, sprinkle a light coating of cinnamon on the top, cut into quarters, and enjoy! 

6

Buon Appetito!

Nutrition Facts

4 servings

Serving size