Best Three Cheese Salami Frittata Recipes

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ITALIAN FRITTATA



Italian Frittata image

Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!

Provided by Shagen McBride

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 ounce) can sliced mushrooms, drained
6 eggs
⅓ cup milk
2 green onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon salt
ground black pepper to taste
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  • Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
  • Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
  • Bake until eggs are set and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g

SWISS CHARD-SALAMI FRITTATA



Swiss Chard-Salami Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 russet potatoes, peeled, halved lengthwise and thinly sliced
Kosher salt
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 bunch Swiss chard, stems removed, leaves thinly sliced
2 large eggs plus 10 egg whites, lightly beaten
Freshly ground pepper
1 ounce thinly sliced soppressata or other salami, halved
1 small whole-wheat baguette (about 8 inches), split
3 ounces provolone cheese, shredded (about 3/4 cup)
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 473 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 129 milligrams, Sodium 1072 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 26 grams

THREE-CHEESE FRITTATA



Three-Cheese Frittata image

Make and share this Three-Cheese Frittata recipe from Food.com.

Provided by JackieOhNo

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 eggs
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup shredded bel paese cheese
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh chives
1/8 teaspoon ground pepper
1 tablespoon vegetable oil

Steps:

  • Beat eggs and cream in large bowl until frothy. Stir in half the cheeses, 1 T. chives, and the pepper.
  • Heat broiler.
  • Heat oil in 10- to 12-inch ovenproof heavy skillet over medium heat until drop of egg sizzles on contact. Pour egg mixture into skillet. Cook covered over medium heat, without stirring, until edge is set but surface is still wet, 10-12 minutes.
  • Sprnkle remaining cheeses evenly over frittata. Broil 6 inches from heat until cheese is melted and edge is lightly puffed, about 2 minutes. Sprinkle with 1 t. chives. Serve hot.

Nutrition Facts : Calories 387.1, Fat 32, SaturatedFat 15.2, Cholesterol 440.4, Sodium 424.5, Carbohydrate 2.5, Sugar 0.8, Protein 21.8

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