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Frittata is Italian for what the Spanish call “tortilla”, or the equivalent of an omelet in English. In Tagalog, we call it “tortilya” and in any language, the frittata is definitely a favorite for brunch.

Try making this Frittata for Easter brunch. Even at the last minute, you can keep adjusting the size and amount to suit your guest list or  family members arriving for the holiday.

A Frittata is easy to put together, and hard to resist. You can  throw in anything, and can never go wrong. Whip up some eggs, throw in the chorizos, bacon, ground beef and add the tomatoes, onions or whatever you fancy.  It’s simple and uncomplicated, yet you can have all the basic food groups well represented. Make Easter brunch easy! Fry a frittata and enjoy the holiday with your family!

For the complete FRITTATA recipe, head on over to my friends at Homemade Quirk, the community blog of QUIRK BOOKS. While you’re there, browse around because they’ve got some terrific reads you’ll want to bring home with you.


A Frittata is another word for an omelet, this time open-faced. This frittata cooks quickly. It is fluffy, flavored fully with meats, eggs, tomatoes and cheese. Serve this for a family brunch on weekends all year round. This is a recipe by Elizabeth Ann Quirino which first published on the DIY Community Blog of Quirk Books.
Course: Breakfast, Brunch, Lunch
Cuisine: American, Asian
Keyword: Frittata
Servings: 2 people
Calories: 660kcal
Author: Elizabeth Ann Quirino


  • Large Non-stick Skillet - 12 to 14 inches diameter


  • 6 whole large eggs, beaten
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup grated Parmesan cheese
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon unsalted butter
  • 1 whole medium-sized onion, chopped
  • 2 whole large tomatoes, chopped
  • 1 whole (6 ounces) Spanish chorizo, skin removed, crumbled
  • 1 cup cooked ground beef
  • 4 strips cooked bacon, chopped coarsely
  • 1 Tablespoon chopped parsley, for garnish


  • In a large mixing bowl, beat the eggs. Add the cheese, salt and pepper. Blend well. Set aside.
  • In a large non-stick skillet, over medium heat, add the olive oil and butter.
    When butter is melted in about 1 minute, saute the onions and tomatoes.
  • When onions are soft in 1 minute, add the chopped chorizos, cooked beef and bacon.
    Pour into the skillet the egg-cheese mixture over the onions, tomatoes, and meats.
    Cover and cook the frittata for around 4 to 5 minutes till the egg edges and middle firm up. Turn off the heat and allow the residual heat to finish off the cooking for 5 minutes more.
    Remove the frittata from the heat. Slice and serve warm.


Serving: 100grams | Calories: 660kcal | Carbohydrates: 6g | Protein: 44g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 2132mg | Potassium: 510mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 609IU | Calcium: 469mg | Iron: 4mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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  1. Love frittatas, especially when you are feeding a crowd. So easy that you can prepare ahead of time and relax a little more when the company arrives.

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