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Muffuletta Frittata

Name: Muffuletta Frittata
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 1 tablespoon canola oil; 12 large eggs; 1 cup half-and-half cream; 3 tablespoons grated Parmesan cheese; 1/2 teaspoon pepper; 8 ounces fresh arugula, roughly chopped; 2 ounces sliced capicola, chopped; 2 ounces hard salami, chopped; 2 ounces mortadella, chopped; 1 cup shredded mozzarella and provolone cheese blend; OLIVE SALAD TOPPING:; 1 cup chopped assorted olives; 1 cup chopped giardiniera; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons minced fresh parsley; 1 garlic clove, minced

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Total Time

Prep: 25 min. Cook: 25 min.

Makes

8 servings

Updated: Nov. 08, 2023

I'm a sucker for Italian sub sandwiches and olives. I wanted those flavors but in a low-carb dish, so I created this frittata. Use fresh spinach in place of the arugula if you don't love arugula's peppery flavor as I do. —Donna Gribbins, Shelbyville, Kentucky

Muffuletta Frittata Recipe photo by Taste of Home

Ingredients

1 tablespoon canola oil
12 large eggs
1 cup half-and-half cream
3 tablespoons grated Parmesan cheese
1/2 teaspoon pepper
8 ounces fresh arugula, roughly chopped
2 ounces sliced capicola, chopped
2 ounces hard salami, chopped
2 ounces mortadella, chopped
1 cup shredded mozzarella and provolone cheese blend
OLIVE SALAD TOPPING:
1 cup chopped assorted olives
1 cup chopped giardiniera
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 with arugula, capicola, salami and mortadella; top with cheese blend. 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.
Cut frittata into wedges; serve with olive topping.

Nutrition Facts

1 piece with 1/4 cup olive salad: 384 calories, 31g fat (10g saturated fat), 323mg cholesterol, 1391mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 20g protein.