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.