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5.0 from 12 votes

Salami and Egg Frittata

This Salami and Egg Frittata is the breakfast you didn’t know you needed. It has a golden potato base, topped with a silk egg mixture with creamy goat cheese, savory parmesan, and salty deli meat scattered throughout.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 362 kcal
Course: Breakfast , Brunch
Cuisine: Italian

Ingredients

  • 2 tbsp cooking oil
  • 1 ½ lbs baking potato peeled and diced
  • ¼ tsp salt
  • 8 large eggs
  • ⅛ tsp black pepper
  • ¼ cup grated parmesan
  • 3 oz sliced hard salami
  • 1 tbsp butter
  • ¼ lbs mild goat cheese

Instructions

    Cup of Yum
  1. First prep your ingredients. Dice the potato into ½ inch cubes and slice the salami pieces in half and then into thin slices. Grate parmesan and crumble goat cheese if not already done.
  2. Then, in a 12-inch nonstick ovenproof frying pan or cast-iron skillet, heat 1 tablespoon of oil over medium heat. Add the potato and salt and sauté until the potato cubes are brown and softened (about 5 minutes). Remove potatoes from heat and let cool.
  3. In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
  4. In the same skillet, add the butter and the remaining 1 tablespoon oil and return the pan to medium heat. Once the butter is melted, pour the egg mixture into the pan and reduce the heat to low. Sprinkle the goat cheese over the top.
  5. Let the frittata cook until the eggs are nearly set (about 6 to 7 minutes), then heat your broiler on high.
  6. Transfer the skillet to the oven and broil ~6 inches from the heat, if possible, until the eggs are completely set and cheese is golden (about 2 minutes). Loosen the frittata with a spatula and transfer the frittata onto a plate. Cut into wedges and serve.

Notes

  • If your skillet is not oven safe, place a lid on the pan and cook until eggs are fully set (an addition 2-3 minutes). You won’t get the same browned crisp on top of your frittata, but it’s still mighty delicious :) 
  • If your skillet is not oven safe, place a lid on the pan and cook until eggs are fully set (an addition 2-3 minutes). You won’t get the same browned crisp on top of your frittata, but it’s still mighty delicious :) 
  • Store in the refrigerator in an airtight container for up to 5 days. 
  • Store in the refrigerator in an airtight container for up to 5 days. 

Nutrition Information

Serving 1slice Calories 362kcal (18%) Carbohydrates 22g (7%) Protein 18g (36%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 5g Cholesterol 288mg (96%) Sodium 611mg (25%) Potassium 566mg (16%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 362

% Daily Value*

Serving 1slice
Calories 362kcal 18%
Carbohydrates 22g 7%
Protein 18g 36%
Fat 23g 35%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 5g 250%
Cholesterol 288mg 96%
Sodium 611mg 25%
Potassium 566mg 12%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.