1 cup shredded mozzarella and provolone cheese blend
OLIVE SALAD TOPPING:
1 cup chopped assorted olives
1 cup chopped giardiniera (7 ounces)
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 garlic clove, minced
Directions
Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet heat oil over medium heat.
In a large bowl, whisk eggs, half-and-half, parmesan and pepper. Pour into skillet, layer arugula, capicola, salami and mortadella; top with provolone. Cook for 3-5 minutes or until eggs start to set on sides.
Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned.
In a small bowl, mix the olive salad topping ingredients together.