This frittata-style casserole combines the best of a classic antipasto platter into a single delicious dish. Feel free to substitute other favorites, like marinated mushrooms or artichokes, to make it your own.
|1/4 pound (about 1/2 cup) fresh whole-milk ricotta||1/4 pound dry salami, drained and cut into 1/2-inch cubes|
|6 large eggs||1/4 pound fresh mozzarella, cut into 1/2-inch cubes|
|1/2 teaspoon kosher salt||1/2 cup green or black olives, sliced in half|
|1/4 teaspoon freshly ground black pepper||1 dozen pepperoncini, stemmed, seeded, and diced|
|1/4 pound roasted red peppers, drained and diced|
Preheat the oven to 400F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.
Whisk the ricotta, eggs, salt, and pepper together in a large mixing bowl. Add the peppers, salami, mozzarella, olives and pepperoncini and stir to combine.
Pour the casserole filling into the prepared baking pan. Bake for 35-40 minutes, until the casserole is bubbling and starting to brown; timing may vary based on your oven and the baking dish used.
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