Three Cheese Salami Frittata

Ingredients

• 16 eggs
• 1/4 cup milk
• 1 tablespoon olive oil, or as needed
• 6 1/4-inch thick slices Genoa salami
• 1 cup chopped fresh parsley, or more to taste
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup grated Romano cheese, divided
• 1/2 cup shredded mozzarella cheese, divided
• Salt and ground black pepper to taste
• 1 pinch red pepper flakes, or to taste (optional)

Directions

Preheat oven to 425 degrees F (220 degrees C).

Whisk eggs and milk together in a large bowl.

Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.

Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.

Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.