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1
Heat the oven to broil and arrange a rack in the middle.
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2
Stack the salami slices and cut them into 1/4-inch-wide strips.
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3
Place in a large nonstick frying pan over medium-low heat and cook, stirring occasionally, until crisp, about 10 to 15 minutes.
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4
Meanwhile, prepare the egg mixture and toast the bread.
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5
Place the eggs, milk, red pepper flakes, and measured salt and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
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6
Place the bread on a baking sheet, brush a thin layer of the oil on each slice, and season with salt and pepper.
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7
Broil until browned and toasted, about 2 to 3 minutes; set aside.
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8
When the salami is ready, use a slotted spoon to transfer it to a paper-towel-lined plate; set aside.
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9
Pour the egg mixture into the pan.
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10
Let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.
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11
Using a rubber spatula, push the eggs from the edges into the center.
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12
Let sit again until the edges start to set, then spread back into an even layer.
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13
Repeat, pushing the eggs from the edges into the center every 30 seconds, until almost set, for a total cooking time of about 3 to 5 minutes.
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14
(The top of the eggs should still be slightly wet.)
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15
Remove the pan from the heat.
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16
Sprinkle in the cheese and gently fold until its melted.
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17
Divide the eggs over the toasts.
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18
Divide the tapenade evenly over the eggs.
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19
Sprinkle with the reserved salami.
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20
Serve immediately.
