Making frittatas is simple, and you can use whatever ingredients you have on hand! Using your imagination with these is fun! They also freeze well for later use!
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup diced salami
- ½ cup artichoke hearts, drained and chopped
- ½ cup chopped cherry tomatoes
- 1 (4.5 ounce) can sliced mushrooms, drained
- 6 eggs
- ⅓ cup milk
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon salt
- ground black pepper to taste
- ⅓ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
- Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
- Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake until eggs are set and cheese is melted, about 20 minutes.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 216 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 1049 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it with the exception of the salami. I just didn’t fancy it. I also omitted the mushrooms and added 1/2 C of chopped asparagus tips. I will definitely make again and look forward to trying different veggies. No meat needed in this!
I accidentally left out milk and it was fantastic! The cheese in it still made it very creamy! I also chose to use fresh ingredients instead of canned mushrooms!
Made this easily, added some scallions for some additional flavor. Will be making this again.
Doubled the recipe for a potluck. I used fresh mushrooms and fresh basil but otherwise stuck to the recipe. Everyone loved it. I didn’t add any salt as other posters said it was too salty with the salami.
I went all out with this recipe and made a huge breakfast. This frittata was delicious and I added in even more veggies. No one could taste it. This can be made anyway you like and even better use leftover produce in the fridge.
Delicious! I am usually not a fan of frittatas, but, my family loved this one. It has a very unique flavors with the artichokes and salami added. I think next time I will try it with sun-dried tomatoes instead of fresh tomatoes. Thank you for the recipe!
Delicious and could not be simpler! I did modify this a bit to coincide with my diet, but still used all ingredients listed except the dried basil (not a fan). I subbed egg beaters for the eggs, which worked perfectly. Baked this in an 11×7 baking dish for 25 minutes in my oven and it came out so puffed and beautiful! Such a great combo of flavors too! I wouldn’t add the salt until you are at the table because youay not need it depending on how salty your salami is. This made a wonderful dinner along with some bacon and a toasted English muffin!??
Fast, easy, and delicious!
The recipie was a great hit at brunch. People raved about it. Easy to prep, and the taste was good.
YOWZA!!! This was incredible! I made mine all in one cast iron skillet and used fresh cremini mushrooms and a Roma tomato I had leftover. Sweated the mushrooms for a couple of minutes before adding the salami and then the chopped Roma tomato.
This is a great base recipe to make your own. I used the last of my summer orange peppers, tomatoes and basil, eliminating all other veggies. I also eliminated the salt as onion powder tends to be salty. I cooked the garlic with my veggies and then drained them through a fine-mesh sieve to avoid a watery frittata. Hit in with the broiler for the last 30 seconds.
easy to make and something a little different. Even my grown son who doesn’t like eggs ate it. I cooked mine in an ovensafe frypan. (Tfalheatmaster which I love!)
First time I’ve made a frittata. I thought the recipe was really good! We didn’t have salami, so I used some peppered roast beef we had and that worked out great. I also added some sliced black olives. I can easily see using all sorts of ingredients, but really liked the ones used in this recipe, especially the artichoke hearts.
Used smoked sausage. Great.
Consistently use as standard with slight variation each time. Use marinated artichoke hearts, shredded cheddar, chopped black olives, 3 meats (Genoa salami, polish sausage, chopped ham). Serve with sour cream.
Very easy, very good! Used fresh mushroom and basil.
I made this recipe as breakfast for overnight guests. Perfect hot and cold; I sautéed onions and mushrooms with some old cheddar in the mix as well as on top. Very easy and no leftovers.
Great recipe! I change up the meat, veggies and cheeses based on what I have on hand, but it is always great. Also can add more eggs/milk if have extra veggies/meat.
I made this for a Sunday brunch and it was delicious. I thought the chopped Salami was great; next time I will chop the artichokes up smaller. But definitely a dish I will make again!
I made this for Brunch and was a huge hit. Everyone wanted the recipe.
Good basic recipe. I used Italian sausage (bulk) because that is what I had on hand. Next time I will use hot Italian sausage because it didn’t have enough flavor. I also added roasted red peppers, as another reviewer suggested, because those make most any recipe better! Next time I will probably also add a little Italian seasoning.