Salami Frittata

Name: Salami Frittata
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

10 ingredients

3 steps

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

Directions

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.