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.

Course Main

Cuisine American

Keyword breakfast, frittata

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 779kcal

Author Based on a recipe from The Garden of Eating

Equipment

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.

Notes

Substitute pepper jack for a nice little spicy kick.

Nutrition