Salami Frittata

Salami Frittata
  • 1 tablespoon butter or olive oil
  • 1/2 cup red bell pepper strips
  • 1/2 cup chopped red onion
  • 4 ounces Margherita® 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.

04/17/2018
Salami Frittata, recipe PT15M PT1H 5 455 calories

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