Ingredients
1 Tablespoon
Butter or Olive Oil
1 Tablespoon
1/2 Cup
Chopped Red Onion
1/2 Cup
1/2 Cup
Red Bell Pepper Strips
1/2 Cup
4 Ounces
Sliced Margherita® Genoa, Hard Or Reduced Fat Hard Salami, Diced
4 Ounces
8
Eggs Or 4 Eggs And 4 Egg Whites
8
1 Cup
Half And Half Or Whole Milk
1 Cup
1 Cup
Shredded Asiago Cheese, Divided
1 Cup
1/4 Tsp.
Salt
1/4 Tsp.
1/4 Tsp.
Freshly Ground Black Pepper
1/4 Tsp.
1/4 Cup
Chopped Fresh Parsley Or Basil
1/4 Cup
Directions
Heat broiler.
Melt butter in a 10-inch nonstick skillet over medium heat. Add bell pepper and onion; cook, stirring frequently for 5 minutes. Add salami; continue cooking 2 minutes.
Beat eggs lightly. Stir in half and half and ½ cup of the cheese, salt and pepper. Stir into vegetables in skillet. Cover and cook 8 minutes or until eggs are set on bottom. If skillet is not ovenproof wrap handle in foil. Sprinkle remaining ½ cup cheese over frittata. Transfer skillet to broiler; broil 4 to 5 inches from heat source 2 minutes or until eggs are set in center and cheese is melted. Garnish with parsley. Cut into wedges to serve.
There's Italian, and then there's Margherita
