Three Cheese Salami Frittata
Three Cheese Salami Frittata

Three Cheese Salami Frittata

  

August 23, 2016

Three Cheese Salami Frittata 5 0 5 0

"This frittata was my grandfather's signature dish and was only made during the holidays. It is cut up into 2-inch squares and put into the refrigerator to chill for an hour, which also removes any excess moisture. It is a great breakfast snack for hurried mornings. You can take them on the run and head for work. It is unusual, delicious, and easy to make and completely addictive. You will need a large non-stick pan, without a plastic handle, that can go in the oven. I usually eat the edges as I cut the frittata into squares."

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 8

Ingredients

16 eggs

1/4 cup milk

1 tablespoon olive oil, or as needed

6 1/4-inch thick slices Genoa salami

1 cup chopped fresh parsley, or more to taste

1/2 cup grated Parmesan cheese, divided

1/2 cup grated Romano cheese, divided

1/2 cup shredded mozzarella cheese, divided

salt and ground black pepper to taste

1 pinch red pepper flakes, or to taste (optional)

Directions

1Preheat oven to 425 degrees F (220 degrees C).

2Whisk eggs and milk together in a large bowl.

3Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.

4Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.

5Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

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