Vegetarian · Italian-American · 20 min
Cheesy "Antipasti" Frittata with Prosciutto & Pine Nut-Arugula Salad
- 20 min
- 2–6 servings
- 651 kcal / serving
A creamy, custardy frittata studded with artichokes, peppers, olives and prosciutto, finished under a hot broiler for a bubbly top. It comes together in about 20 minutes, making a satisfying weeknight Italian-inspired meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ (5 oz) pkgbaby arugula
- 6eggs
- 30 mlItalian salad dressing
- ¼ cupKalamata olives, pitted
- ¼ cuppine nuts
- 4 slicesprosciutto
- ½ (12 oz) jarroasted red bell peppers
- ⅔ cupshredded cheese, Italian blend
From the pantry: extra virgin olive oil, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
Dairy, eggs & chilled
- 6eggs
- 4 slicesprosciutto
- ⅔ cupshredded cheese, Italian blend
Pantry & dry goods
- ¼ cuppine nuts
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 30 mlItalian salad dressing
- ¼ cupKalamata olives, pitted
- ½ (12 oz) jarroasted red bell peppers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| eggs | 6 | 12 | 18 |
| Italian salad dressing | 30 ml | ¼ cup | 90 ml |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| pine nuts | ¼ cup | ½ cup | ¾ cup |
| prosciutto | 4 slices | 8 slices | 12 slices |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| shredded cheese, Italian blend | ⅔ cup | 1 ⅓ cups | 2 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Crisp the prosciutto in the same skillet over medium heat until edges are dry and browned, about 1 minute per side; transfer to a plate and set aside.
- Put the oven on broil, positioning the rack in the upper third; let it heat while you prepare the frittata.
- In a medium bowl, roughly chop the olives and set aside.
- Drain and roughly chop the roasted peppers and artichoke hearts; add them to the bowl with the eggs, Italian seasoning, and salt, then whisk until well combined.
- Return the skillet to medium heat, add a thin layer of oil, and swirl to coat. Pour in the egg mixture and cook, lifting the edges so the liquid underneath can flow toward the center, until the bottom and sides are set but the top is still runny, about 3–5 minutes.
- Sprinkle the shredded Italian cheese over the frittata, then transfer the skillet to the oven and broil until the top is set and melted, about 3–4 minutes.
- Wash and dry the arugula, place in a bowl with the pine nuts and dressing, and toss to dress the salad.
- Cut the frittata into wedges and divide among plates; crumble the crispy prosciutto over the top and serve with the arugula salad on the side.
Two tips
- Prep the chopped olives, peppers, and artichokes ahead of time so you can whisk the eggs quickly.
- For a lighter option, swap arugula for baby spinach and serve with a simple vinaigrette using pantry staples.
Nutrition per serving
- Calories
- 651 kcal
- Protein
- 37 g
- Carbs
- 21 g
- Fat
- 48 g
- Fiber
- 4 g
- Sodium
- 1807 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.