Salami Cheese Frittatas Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk eggs and milk together in a large bowl.
• Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
• Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
• Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

Steps:

• Preheat oven to 180°C Brush a 6 x 200ml Texas muffin pan with oil.
• Combine salami, cheese, and peas in a medium bowl. Divide mixture evenly between holes in muffin pan.
• Use a fork to whisk cream and eggs together in a medium jug. Season with salt and pepper. Pour evenly over salami mixture. Bake for 25 minutes, or until puffed, golden and set in the middle.
• Cool slightly, then remove from pan. Cool on a wire rack if not eating immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Steps:

• In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat.
• Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.
• In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
• Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat.
• Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.
• Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes.
• Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.