American | Fried Salami & Fontina Frittata
Posted on December 9, 2013
According to Michael Symon salami and eggs is a classic deli dish, I haven't had it before, but this sounded good, so I tried it. Super yum.
Yield: 6 servings
2 tablespoons olive oil
4 ounces thinly sliced salami, cut into strips
8 large eggs
1/4 cup heavy cream
kosher salt and freshly ground black pepper
1 cup grated Fontina cheese
1/2 cup torn fresh basil leaves
Preheat the broiler to medium-high.
Put a large ovenproof nonstick skillet over medium-high heat. Add the olive oil and then the salami. Cook, stirring occasionally, until crisp, about 2 minutes. (This took longer for me.)
Meanwhile, in a medium bowl, whisk together the eggs and cream. Season with salt and pepper. Add the eggs to the salami and cook, stirring gently for time to time, until the eggs begin to set up but are still a little runny, about 2 minutes. Top with the Fontina and put under the broiler until golden brown, about 1 minute.
Slide the frittata out of the pan onto a cutting board. Top with the basil, slice and serve.
(Ref. "Fried Salami & Fontina Frittata" recipe, Michael Symon's 5 in 5 cookbook, p. 121.)