Muffuletta Frittata
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 8 servings
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
Ingredients
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1 tablespoon canola oil
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12 large eggs
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1 cup half-and-half cream
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3 tablespoons grated Parmesan cheese
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1/2 teaspoon pepper
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8 ounces fresh arugula, roughly chopped
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2 ounces sliced capicola, chopped
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2 ounces hard salami, chopped
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2 ounces mortadella, chopped
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1 cup shredded mozzarella and provolone cheese blend
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OLIVE SALAD TOPPING:
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1 cup chopped assorted olives
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1 cup chopped giardiniera
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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2 tablespoons minced fresh parsley
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1 garlic clove, minced
Directions
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1.
Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet, heat oil over medium heat.
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2.
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.
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3.
Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned.
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4.
In a small bowl, mix the olive salad topping ingredients together.
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5.
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.
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