This is a novel take on the classic deviled egg. I typically use a yolk or two fewer for the filling.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 16 eggs
- ¼ cup milk
- 1 tablespoon olive oil, or as needed
- 6 1/4-inch thick slices Genoa salami
- 1 cup chopped fresh parsley, or more to taste
- ½ cup grated Parmesan cheese, divided
- ½ cup grated Romano cheese, divided
- ½ cup shredded mozzarella cheese, divided
- salt and ground black pepper to taste
- 1 pinch red pepper flakes, or to taste (Optional)
Instructions
- 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.
- Great hot or cold. I prefer cold with sliced apples or peaches on the side and a chilled glass of Riesling or Pinot. Can be served as a meal or the prelude to an evening feast. Make it Saturday and it Sunday morning with tea and apple slices. Always a delightful unusual appetizer.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 397 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 508 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Yum… tried it hot and cold.. nummy both ways. Might toss in some veggies next time. Had this with a tasty cold soup