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etúHOME’s Italian Frittata with Blood Orange Vinaigrette

etúHOME believes in sustainable serveware that elevates the everyday and bringing joy to daily routines. Taking the time to create recipes from scratch is the best way to slow down and bring joy to daily routines. 

Their Italian Frittata will quickly become your go-to recipe for brunch. Packed with fresh ingredients and topped with a simple vinaigrette, it is easier to make than it looks. Using etúHOME’s Italian Cutting Board Bowl, the prep work and serving is a breeze with an all-in-one approach. The best part: the board is hand made from reclaimed wood making it a sustainable piece you’ll want to keep on display after your culinary feats.

Serves: 6
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients (frittata)

  • 1/4 cup olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 Yukon Gold potatoes, thinly sliced
  • 1 sweet potato, peeled + thinly sliced
  • 8 eggs
  • 1 T fresh oregano, chopped
  • 1 T fresh basil, chopped
  • 3 slices prosciutto, torn
  • 4 pieces calabrese salami, thinly sliced
  • 3 Campari tomatoes, thinly sliced
  • 1/2 cup Parmesan, shredded
  • Sea salt
  • Cracked pepper

Ingredients (vinaigrette)

  • 1/4 cup olive oil
  • 1 T blood orange juice
  • 1 T white balsamic vinegar
  • Sea salt
  • 6-8 cups baby kale
  • Shaved parmesan

Instructions

Preheat oven to 375 degrees Fahrenheit.

Heat the olive oil in a 10” to 12” oven-safe skillet over medium-high heat. Add the sliced onions and season with sea salt and pepper. Sauté for 5 minutes.

Add the sliced potatoes and toss to coat in oil. Continue tossing every couple of minutes, keeping a layered effect in the skillet and the potatoes intact. Cook for 10 minutes. 

In a medium bowl, whisk the eggs, oregano, basil and season with sea salt and pepper. Pour over the veggies in the skillet. Top with prosciutto, calabrese salami, sliced tomatoes and shredded Parmesan. Cook for 5 minutes on the stovetop, shaking the skillet to loosen the frittata, using a spatula or knife if necessary.

Transfer to the oven and bake for 20 minutes or until the frittata is fully set. 

Make the vinaigrette. In a small bowl, whisk together the olive oil, blood orange juice and white balsamic vinegar. Season to taste with sea salt. Toss with the baby kale.

Gently remove the frittata from the skillet and place on the flat side of the Italian Cutting Board Bowl. Serve warm or at room temperature, topped with baby kale and shaved Parmesan.

This recipe was created by Marcy Braselton of Community Kitchen ATL for etúHOME

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