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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.
Don’t have salami on hand? Ham works just fine. Or sausage.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also try my more-classic French omelet.
Sweet Pepper and Salami Frittata
Ingredients
- 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
- ½ pint cherry tomatoes halves
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Nutrition
Nutritional values are approximate.