The Italian word "frittata" refers to frying the egg-based dish in a skillet. This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same - delicious day or night. —Mrs. Nancy Elliott, Houston, Texas
- 1/4 cup finely chopped onion
- 2 teaspoons olive oil
- 4 medium fresh mushrooms, chopped
- 4 thin slices hard salami, julienned
- 2 tablespoons finely chopped roasted sweet red pepper
- 4 eggs
- 1 tablespoon 2% milk
- 1 tablespoon grated Parmesan cheese
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh chives
- Dash pepper
- 1/4 cup shredded part-skim mozzarella cheese
- Chopped fresh chives, optional
- In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper.
- In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes.
- Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired. Yield: 2 servings.
Originally published as Individual Italian Frittatas in Taste of Home April/May 2012, p22
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