Salami Frittata

Salami Frittata

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"Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami."
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30 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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 1/2 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 1/2 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.


  • * Or substitute 4 eggs and 4 egg whites for 8 eggs.



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