Italian Antipasto Casserole

Name: Italian Antipasto Casserole
Prep time: 20 min
Yield: 6
Ingredients: 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

Italian Antipasto Casserole was pinched from <a href="http://www.ivillage.com/italian-antipasto-casserole/3-r-535673" target="_blank">www.ivillage.com.</a>

"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...."

INGREDIENTS

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1/4 pound (about 1/2 cup) fresh whole-milk ricotta

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1/4 pound dry salami, drained and cut into 1/2-inch cubes

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6 large eggs

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1/4 pound fresh mozzarella, cut into 1/2-inch cubes

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1/2 teaspoon kosher salt

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1/2 cup green or black olives, sliced in half

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1/4 teaspoon freshly ground black pepper

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1 dozen pepperoncini, stemmed, seeded, and diced

•

1/4 pound roasted red peppers, drained and diced

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