Salami and Egg Frittata

5 from 4 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, brunch

Cuisine: Italian

Diet: Gluten Free

Servings:

Calories: 362kcal

Author: Courtney Paige

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.

Notes

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 :)

Store in the refrigerator in an airtight container for up to 5 days.

Nutrition