Sweet Pepper and Salami Frittata

Omelets, frittatas, scrambles… All are great ways to use up ingredients you have on hand. In this case I had some extra salami and cherry tomatoes around that I needed to use up. This sweet pepper and salami frittata recipe was a great way to combine them.Sweet Pepper and Salami Frittata

Don’t have salami on hand? Ham works just fine. Or sausage.

Also try my more-classic French omelet.

Sweet Pepper and Salami Frittata

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 4 medium russet potatoes
  • 2 teaspoons olive oil
  • 1 large white onion diced
  • 2 medium sweet peppers chopped
  • 9 large eggs
  • 8 ounces sharp cheddar cheese shredded, divided
  • 6 ounces salami cubed
  • 1/2 pint cherry tomatoes halves
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 350 F.
  • Bring a large pot of water to a boil. Add the potatoes. Boil until just starting to soften, 20-30 minutes. Drain and let cool slightly, then cut into cubes.
  • Heat oil in a 10" cast iron (or oven-proof) skillet.
  • Saute onions for 5 minutes.
  • Add peppers and saute another 5 minutes.
  • In a large bowl, beat the eggs. Stir in half of the cheese and the salami, tomatoes, and basil. Season with salt and pepper.
  • Pour mixture into the skillet and stir. Bake for 15 minutes.
  • Sprinkle the remaining cheese over the top and return skillet to the oven, under the broiler, for 2 minutes or until the cheese is melted.