Savory Salami and Onion Frittata
Savory Salami and Onion Frittata
Ingredients
For the Frittata
- 8 large eggs
- 1/4 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 4 ounces hard salami, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Ensure you have an oven-safe, non-stick skillet (preferably 10-inch) ready for cooking.
⏱️ 5 min•🌡️ 350
- 2
In the oven-safe skillet, heat the olive oil over medium heat. Add the thinly sliced yellow onion and sauté for 5 to 7 minutes, or until the onion is softened and translucent.
⏱️ 7 min
- 3
Add the diced hard salami to the skillet with the onions. Cook for another 3 to 5 minutes, stirring occasionally, until the salami is slightly crispy and has rendered some of its fat. Remove the skillet from the heat.
⏱️ 5 min
- 4
While the salami and onion cook, crack the large eggs into a large bowl. Add the whole milk, grated Parmesan cheese, salt, and freshly ground black pepper. Whisk vigorously until the eggs are well combined and slightly frothy.
⏱️ 3 min
- 5
Pour the egg mixture evenly over the salami and onion in the skillet. Return the skillet to the stovetop over medium-low heat. Cook for 3 to 5 minutes without stirring, allowing the edges of the frittata to set.
⏱️ 5 min
- 6
Once the edges are set but the center is still jiggly, carefully transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the frittata is puffed, golden brown, and set in the center.
⏱️ 15 min•🌡️ 350
- 7
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing. This allows it to firm up and makes for easier serving. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Salami and Onion Frittata
Ingredients
For the Frittata
- 8 large eggs
- 1/4 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 4 ounces hard salami, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Ensure you have an oven-safe, non-stick skillet (preferably 10-inch) ready for cooking.
⏱️ 5 min•🌡️ 350 - 2
In the oven-safe skillet, heat the olive oil over medium heat. Add the thinly sliced yellow onion and sauté for 5 to 7 minutes, or until the onion is softened and translucent.
⏱️ 7 min - 3
Add the diced hard salami to the skillet with the onions. Cook for another 3 to 5 minutes, stirring occasionally, until the salami is slightly crispy and has rendered some of its fat. Remove the skillet from the heat.
⏱️ 5 min - 4
While the salami and onion cook, crack the large eggs into a large bowl. Add the whole milk, grated Parmesan cheese, salt, and freshly ground black pepper. Whisk vigorously until the eggs are well combined and slightly frothy.
⏱️ 3 min - 5
Pour the egg mixture evenly over the salami and onion in the skillet. Return the skillet to the stovetop over medium-low heat. Cook for 3 to 5 minutes without stirring, allowing the edges of the frittata to set.
⏱️ 5 min - 6
Once the edges are set but the center is still jiggly, carefully transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the frittata is puffed, golden brown, and set in the center.
⏱️ 15 min•🌡️ 350 - 7
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing. This allows it to firm up and makes for easier serving. Serve warm.
⏱️ 5 min