Food

Chef Daniel Mezzolo shows us how we can add salami to a frittata for a delicious brunch! What’s the secret ingredient? Genoa Salami.

[frittata]

Ingredients

1 tablespoon olive oil
8 large eggs
2 cups ricotta cheese
1/3 cup milk
100 grams Genoa salami, quartered
2 cups cherry tomatoes, quartered
1 tablespoon freshly chopped or dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper

Preparation

1. In a large bowl, whisk together eggs until smooth and silky. 
2. Whisk in the ricotta and milk until combined. 
3. Stir in salami, tomatoes, oregano and season with salt and pepper.  
4. Brush oil on a hot cast iron pan. 
5. Pour egg mixture inside pan and let cook on stove top for a few minutes on medium heat until edges form. 
6. Transfer to oven and bake at 375 F for about 30 minutes or until puffed up. 
7. Serve with garlic toast and simple side salad.

For a fun leftover, add a slice of frittata to a ciabatta bun. Top with extra genoa salami and hot chili oil!

More Italian recipes from Chef Daniel:

• Cavolo Nero Salad (Black Kale)
• Classic Italian Meatballs
• Tiramisu

Serving Size: serves 6-8