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Salami Frittata

Breakfast never tasted so good. Dress up your scrambled eggs with amazing Asiago cheese, onions and peppers and the rich, robust flavor of Genoa or hard salami.

Prep Time: 10 minutes

Total Time: 30 minutes

Makes: 6 servings


  • 1 tablespoon butter or olive oil
  • ½ cup chopped red onion
  • ½ cup red bell pepper strips
  • 4 ounces sliced Margherita® Genoa, Hard or Reduced Fat Hard Salami, diced
  • 8 eggs or 4 eggs and 4 egg whites
  • 1 cup half and half or whole milk
  • 1 cup shredded Asiago cheese, divided
  • ¼ teaspoon each: salt and freshly ground black pepper


  1. Heat broiler.
  2. Melt butter in a 10-inch nonstick skillet over medium heat. Add bell pepper and onion; cook, stirring frequently for 5 minutes. Add salami; continue cooking 2 minutes.
  3. Beat eggs lightly. Stir in half and half and ½ cup of the cheese, salt and pepper. Stir into vegetables in skillet. Cover and cook 8 minutes or until eggs are set on bottom. If skillet is not ovenproof wrap handle in foil. Sprinkle remaining ½ cup cheese over frittata. Transfer skillet to broiler; broil 4 to 5 inches from heat source 2 minutes or until eggs are set in center and cheese is melted. Garnish with parsley. Cut into wedges to serve.