Salami-Broccoli Rabe Frittata

1. 1

   Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.

2. 2

   Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.

3. 3

   Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes.

4. 4

   Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir.

5. 5

   Wipe out the skillet and return to medium-high heat.

6. 6

   Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom.

7. 7

   Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute.

8. 8

   Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes.

9. 9

   Let cool 5 minutes in the skillet, then invert onto a platter or cutting board.

10. 10

    Serve warm or at room temperature.

11. 11

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.