Sweet Pepper, Tomato and Salami Frittata

It's rare that I make a frittata. I found this recipe and just had to try it out. It was delicious hot out of the oven, and even better the next day.


Makes: 6 servings
Prep time: 45 minutes
Cook time: 20-30 minutes
Printable Recipe

Ingredients:

• 9 large eggs, beaten
• 4 medium-sized potatoes, scrubbed
• 1 large onion, diced
• 2 medium-sized red peppers, chopped
• 1 large handful of cherry tomatoes, cut in half or quartered depending on size
• 6 oz salami, cubed
• 4 oz cheddar cheese, grated
• 4 oz Parmesan cheese, grated
• 2 T fresh basil, chopped coarsely
• 1 t salt
• 2 t olive oil

1. Boil or steam potatoes until tender. Drain, cool, then dice.

2. Preheat oven to 350.

3. In a large cast iron skillet (I used a 12"), heat the oil over medium heat. Saute onions for 5 minutes then add peppers and cook another 3-5 minutes, until softened.

4. In a large bowl, gently mix the eggs, cheese (keep a little cheddar in reserve for topping), salami, basil, tomatoes, and salt and pepper.

5. Add potatoes to skillet of onions and peppers and mix, spread evenly.

6. Pour egg mixture into skillet and spread evenly. Top with reserved cheddar.

7. Cook in oven for 15-20 minutes or until eggs have set. Transfer skillet to under the broiler and brown for 2-4 minutes until browned.

8. Allow to cool slightly and serve in wedges.