This Salami and Egg Frittata is the breakfast you didn’t know you needed. It has a golden potato base, topped with a silk egg mixture with creamy goat cheese, savory parmesan, and salty deli meat scattered throughout.
This blog post and recipe is sponsored by Olli Salumeria. As always, all thoughts and opinions are my own. Thank you so much for supporting brands that make A Paige Of Positivity possible.
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About this Frittata
Eggs don’t have to be boring. If you’re looking for an easy way to elevate your egg game, you’ve got to try this Potato, Salami, and Cheese Frittata.
It’s quite simple to make and is full of the most delicious, savory and salty flavors. When you think breakfast meat, bacon, sausage, or ham are what usually come to mind. But, salami has entered the chat and it’s phenomenal.
This skillet frittata is made in just one pan and is ready in under 30 minutes. It’s simple enough to whip up for meal prep to enjoy throughout the week or for a delicious weekend brunch. It’s high in protein, keeping you satisfied for hours and both kids and adults love it!
And if you love a breakfast bake, also check out this Crustless Spinach and Feta Quiche, this Bacon Potato Egg Casserole, or these Sweet Potato Egg Cups, which I think you’ll enjoy, too!
Recipe Ingredients
- Eggs - The base of our frittata! Be sure to whisk them well to ensure a smooth consistency throughout, which'll help create a fluffy frittata texture.
- Salami - I used Olli Salumeria's hard salami, which is described as "a dry, smokey salami seasoned with garlic, salt, white pepper and red wine."
- Cheese - This recipe calls for both parmesan and goat cheese. The perfect balance of creamy and savory.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Eggs: Instead of whole eggs you can choose to incorporate egg whites if you’d like your frittata a little leaner. You’ll need two egg whites (or ¼ a cup of liquid egg whites) in place of one whole egg.
- Meat: Try another deli meat like prosciutto, chorizo, pancetta, pepperoni or pastrami. You could also make this frittata with a more traditional breakfast meat like bacon or sausage.
- Cheese: Substitute in your favorite cheese. I think shredded Gouda, Pepper Jack, gruyere, or crumbled feta would be delicious.
- Veggies: If you want to add veggies to your frittata, cherry tomatoes, diced onion or bell peppers, asparagus, mushrooms, or spinach are great options. Add these to the pan when you sauté the potatoes.
How to Make This Recipe
1. First prep your ingredients. Dice the potato into ½ inch cubes and slice the salami pieces in half and then into thin slices. Grate parmesan and crumble goat cheese if not already done.
2. In a 12-inch nonstick ovenproof frying pan or cast-iron skillet, heat 1 tablespoon of oil over medium heat. Add the potato and salt and sauté until the potato cubes are brown and softened (about 5 minutes). Remove potatoes from heat and let cool.
3. In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
4. In the same skillet, add the butter and the remaining 1 tablespoon oil and return the pan to medium heat. Once the butter is melted, pour the egg mixture into the pan and reduce the heat to low.
5. Sprinkle the goat cheese over the top. Let the frittata cook until the eggs are nearly set (about 6 to 7 minutes), then heat your broiler on high.
6. Transfer the skillet to the oven and broil ~6 inches from the heat, if possible, until the eggs are completely set and cheese is golden (about 2 minutes). Loosen the frittata with a spatula and transfer the frittata onto a plate. Cut into wedges and serve.
Expert Tips
- If your skillet is not oven safe, place a lid on the pan and cook until eggs are fully set (an addition 2-3 minutes). You won’t get the same browned crisp on top of your frittata, but it’s still mighty delicious 🙂
- Dice your potatoes small and evenly to ensure they are able to cook through to the proper texture.
- Remember the skillet handle will be HOT when you remove it from the broiler. Place an oven mit over it when you take it out to remind yourself not to grab it.
Recipe FAQs
Store in the refrigerator in an airtight container for up to 5 days. To reheat quickly, pop in the microwave for 30-60 seconds. If you have a little more time, try crisping it up in the air fryer.
Serve with sliced avocado or guacamole, salsa, hot sauce, sour cream or a dollop of Greek yogurt, Romesco Dip, pesto, or dare I say spicy Mayo?! As for sides, you could serve with fresh fruit or a slice of hearty sourdough toast. If you want to ditch the fork and knife, it would also be tasty as the filling to a wrap for a little breakfast burrito action.
An omelet is cooked eggs folded around fillings, whereas a frittata is raw eggs poured over top of the filling ingredients (potatoes, meats, veggies, cheese, etc.), so once cooked all of the ingredients are incorporated throughout.
More Recipes You'll Love
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Recipe
Salami and Egg Frittata
Equipment
- Cutting Board
- Knife
- Rubber Spatula
- oven safe frying pan or cast iron skillet 12 inch
Ingredients
- 2 tbsp cooking oil
- 1 ½ lbs baking potato, peeled and diced
- ¼ tsp salt
- 8 large eggs
- ⅛ tsp black pepper
- ¼ cup grated parmesan
- 3 oz sliced hard salami
- 1 tbsp butter
- ¼ lbs mild goat cheese
Instructions
- First prep your ingredients. Dice the potato into ½ inch cubes and slice the salami pieces in half and then into thin slices. Grate parmesan and crumble goat cheese if not already done.
- Then, in a 12-inch nonstick ovenproof frying pan or cast-iron skillet, heat 1 tablespoon of oil over medium heat. Add the potato and salt and sauté until the potato cubes are brown and softened (about 5 minutes). Remove potatoes from heat and let cool.
- In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
- In the same skillet, add the butter and the remaining 1 tablespoon oil and return the pan to medium heat. Once the butter is melted, pour the egg mixture into the pan and reduce the heat to low. Sprinkle the goat cheese over the top.
- Let the frittata cook until the eggs are nearly set (about 6 to 7 minutes), then heat your broiler on high.
- Transfer the skillet to the oven and broil ~6 inches from the heat, if possible, until the eggs are completely set and cheese is golden (about 2 minutes). Loosen the frittata with a spatula and transfer the frittata onto a plate. Cut into wedges and serve.
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
A Big Fan of APOP says
Oohhh sooo tasty! This has great texture and amazing flavor. I’m watching my sodium so I reduced the seasoning because I had salty meat. Soooo good! Thanks for the creativity!
Sydney Van Acker says
Salami in my ming only belonged on a charcuterie board or a sandwich. This frittata has changed the game! Such a tasty combination of flavors
Courtney Paige says
This recipe is decadent and has the BEST flavors. I would have never thought to add salami to an egg bake! I am impressed.