Salami Frittata Recipes

THREE CHEESE SALAMI FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk eggs and milk together in a large bowl.
• Heat 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.
• Cook 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.
• Bake 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.

SALAMI-BROCCOLI RABE FRITTATA

Steps:

• 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.
• Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes. Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir.
• Wipe out the skillet and return to medium-high heat. Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom. Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert onto a platter or cutting board. Serve warm or at room temperature.

SAUSAGE FRITTATA

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

CHARD AND SALAMI FRITTATA

Steps:

• Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
• Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
• Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

SWISS CHARD-SALAMI FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes. Drain and set aside.
• Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onion; cook, stirring occasionally, until soft, 7 minutes. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
• Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes. Transfer to the oven and bake until golden and set, about 12 minutes.
• Place the bread on a parchment-lined baking sheet; top with the cheese and parsley. Bake until the cheese is bubbling, 5 minutes. Serve with the frittata.