Name: Salami Frittata
Yield: 4 servings
Ingredients: 1 tablespoon butter or olive oil; 1/2 cup red bell pepper strips; 1/2 cup chopped red onion; 4 ounces Margherita(R) Genoa, Hard or Reduced Fat Hard Salami, diced; 8 eggs*; 1 cup half-and-half or whole milk; 1 cup shredded Asiago cheese, divided; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped fresh parsley or basil

Servings: 4 persons

1 tablespoon butter or olive oil
1/2 cup red bell pepper strips
1/2 cup chopped red onion
4 ounces Margherita(R) Genoa, Hard or Reduced Fat Hard Salami, diced
8 eggs*
1 cup half-and-half or whole milk
1 cup shredded Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley or basil

1
Heat broiler.
2
Melt butter in a 10-inch nonstick skillet over medium heat. Add bell pepper and onion; cook, stirring frequently for 5 minutes. Add salami; continue cooking 2 minutes.
3
Beat eggs lightly. Stir in half and half and 1/2 cup of the cheese, salt and pepper. Stir into vegetables in skillet. Cover and cook 8 minutes or until eggs are set on bottom. If skillet is not ovenproof wrap handle in foil. Sprinkle remaining 1/2 cup cheese over frittata. Transfer skillet to broiler; broil 4 to 5 inches from heat source 2 minutes or until eggs are set in center and cheese is melted. Garnish with parsley. Cut into wedges to serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salami Frittata

How did you like this recipe?