Salami Tomato Frittata

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A substantial, meaty supper dish. Serve a salad alongside.

Tags: Intermediate, 30 mins, Breakfast, Brunch and Breads, Entrées, Vegetables, Cheese, Pork, Fry, Baking
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information


1 small red onion, thinly sliced
2 oz (60 g) PC Dry Cured Hungarian-Style Salami , cut in strips
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/4 cup (50 mL) PC Splendido Grated Parmesan Cheese - 100% Italian
8 eggs, lightly beaten
2 tbsp (25 mL) chopped fresh parsley
1 cup (250 mL) grape tomatoes, halved


  1. Preheat oven to 425°F (220°C).
  2. In bowl, whisk together eggs and salami. Whisk in parsley.
  3. In 10-inch (25 cm) ovenproof nonstick frying pan, heat oil over medium-high heat. Cook onion until golden and softened, about 3 to 5 minutes. Add tomatoes; cook for 1 minute. Pour egg mixture into pan. Cook for 3 minutes, occasionally lifting edges of cooked egg to let raw egg flow underneath. Cover pan; cook for 3 to 5 minutes or until eggs are almost completely set.
  4. Sprinkle with Parmesan. Place pan in centre of oven. Bake until top is fully set and golden, about 3 to 5 minutes.
  5. Place platter or large plate over frying pan. Carefully invert frittata onto platter. Cut into four wedges.

Chef's Tips

Use PC Traditional Black Forest Ham instead of salami.

Nutritional Information

Calories 340 Cal
Fat 25 g
Sodium 790 mg
Carbohydrate 6 g
Fibre 1 g
Protein 23 g