Three Cheese Salami Frittata

Name: Three Cheese Salami Frittata
Total time: 105
Yield: 8
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)

Recipe by Edward Moran from allrecipes.com

2 Hr. 45 Mins.

Ingredients

8 servings

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16 eggs
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¼ cup milk
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1 tablespoon olive oil, or as needed
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6 1/4-inch thick slices Genoa salami
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1 cup chopped fresh parsley, or more to taste

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½ cup grated Parmesan cheese, divided
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½ cup grated Romano cheese, divided
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½ cup shredded mozzarella cheese, divided
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salt and ground black pepper to taste
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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.