If you’re looking for a quick and tasty breakfast, this Salami Frittata is a game saver! It’s easy to whip up and packed with flavor. Plus, who doesn’t love a little kick from some salami in their morning eggs?
This recipe solves busy morning chaos, leftover meat disposal, and picky eaters by delivering a quick, protein-rich meal with simple steps and adaptable fillings.
I always seem to struggle with making my frittatas fluffy and not rubbery. This recipe has a great trick up its sleeve, whisking the eggs really well makes a big difference. No more chewy egg problems for me!
What I love about this salami frittata recipe is how fast it is. You can get it ready in just 10 minutes and have it cooking in 15. The combination of salami and cheese gives it such a rich flavor, and you’ll be satisfied for quite a while after eating.
If you enjoy frittatas, you might also want to check out my Mushroom Frittata recipe for another tasty option!
Why You Will Love This Recipe
- Texture The frittata comes out fluffy and light, thanks to whipping the eggs well. You’ll appreciate the creamy pockets of cheese that add richness.
- Flavor With salami stealing the show, this dish has a satisfying savory and slightly smoky taste. The combination of cheeses also gives it a nice depth.
- Convenience This recipe is a time-saver; it’s a quick one-pan meal that’s ready in just 25 minutes. Perfect for busy mornings or a simple dinner.
- Storage It’s easy to store in the fridge for up to five days, meaning you can enjoy delicious leftovers without much fuss later on.
Salami and Egg Frittata Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Optional Diets Available: Gluten Free, Halal, Vegetarian
Description
A savory salami frittata with diced potatoes and cheese, baked to perfection.
Ingredients
- 2 tbsp cooking oil for frying
- 1 1/2 lbs baking potato peeled and diced
- 1/4 tsp salt
- 8 large eggs
- 1/8 tsp black pepper
- 1/4 cup grated parmesan
- 3 oz sliced hard salami
- 1 tbsp butter
- 1/4 lbs mild goat cheese
Instructions
- Prep the Eggs: Start by whisking the eggs in a bowl until they are well combined and frothy. You will know it is ready when you see bubbles forming on the surface. Whisking thoroughly ensures a light and fluffy frittata, so take your time. Avoid over-whisking or you might incorporate too much air.
- Sauté the Vegetables: Heat a skillet and toss in your diced potatoes. Cook until softened, about 10 minutes, stirring occasionally. Season with 1/4 tsp salt.
- Add the Salami: Stir in the sliced salami and let it cook for a couple of minutes until heated through and slightly crispy. You’ll love the savory scent wafting up.
- Mix Everything Together: Pour the whisked eggs over the sautéed potatoes and salami in the skillet. Gently stir everything until evenly distributed.
- Cook the Frittata: Let the mixture cook on low heat until the edges start to firm up, about 10 minutes. If it is cooking too quickly, lower the heat to prevent burning.
- Broil for Finish: Once the edges are set, pop the skillet under the broiler just until the top is golden and firm to the touch. Keep a close eye on it here, as it can brown quickly.
- Cool and Serve: Take the frittata out of the oven and let it rest for a few minutes before slicing. Avoid slicing too soon, or you might end up with a messy serving.
Notes
- Storage Tips: Store in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or air fryer.
- Expert Tips: Whisk eggs well for a smooth consistency.
- Dice potatoes small and evenly for proper cooking.
- If the frittata is not setting completely, cook longer on low heat or cover while cooking.
- If the top of the frittata burns while cooking, lower the broiler’s heat and adjust distance from the heat source.
- If the potatoes are too chewy after cooking, ensure they are diced small and sauté until softened.
- Reheating Instructions: Reheat in the microwave for about 1-2 minutes or in an air fryer until heated through at 350 degrees F for about 5 minutes.
- Serving Suggestions: Pair with avocado slices and salsa. Offer with a side of fresh fruit or serve as a filling in breakfast burritos.
- Recipe Variations: Add spinach or cherry tomatoes for an extra veggie boost. Incorporate different herbs for a fresh flavor. Use sweet potatoes instead of baking potatoes for a different taste.
- Ingredient Notes: For best results, use fresh ingredients. Substitute salami with prosciutto, chorizo, or pepperoni if desired. Adjust cheese types according to preference, using crumbled feta or shredded Gouda if needed.
Nutrition
- Serving Size: 1/6 of frittata
- Calories: 362
- Sugar: 1g
- Sodium: 611mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 288mg
Find it online: https://bakeitwell.com/salami-frittata
Recipe Tips
- If eggs aren’t whisked enough, the frittata may turn out rubbery. A good whisk will help achieve a light texture.
- When potatoes seem too chewy after cooking, ensure they are chopped into small, even pieces before sautéing.
- If the top burns during cooking, lowering the broiler’s heat and adjusting its distance can keep everything from getting overcooked.
- For a frittata that isn’t setting, allowing it more time on low heat or covering it can help it firm up.
- If planning to add vegetables, try cherry tomatoes or spinach. These can be added when sautéing the potatoes for extra flavor.
Serving Suggestions
Serve the salami frittata with avocado slices and salsa to enhance the savory flavors. Fresh fruit also complements the dish and adds a refreshing contrast.
This frittata works well as a filling in breakfast burritos or wraps for a satisfying meal. It can also be enjoyed as a hearty brunch option for family gatherings.
A dollop of salsa or a light drizzle of hot sauce can elevate the flavor. Pairing with a side of sour cream offers a creamy addition to each bite.
Recipe variations
- You can use pancetta or chorizo in place of salami for a different flavor profile that still complements the frittata.
- Add 1 cup of fresh spinach and 1 tsp of garlic powder for an extra veggie boost and a hint of flavor.
- Either sweet potatoes or zucchini can serve as excellent alternatives to baking potatoes, adding their unique textures and tastes.
- If you’re cooking for a larger group, increase the egg count to 12, adding more potatoes and seasoning accordingly.
Save This Recipe!
How to Store?
To keep your salami frittata fresh, follow these storage tips:
Refrigeration: Store frittata in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
Freezing: Wrap individual portions in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Serving Suggestions: Store slices in aluminum foil to keep warm during gatherings or brunch. Use within 1 day for best taste.
Other Recipes You’ll Love
If you enjoyed this Salami Frittata or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
