If you’re a fan of Sunday brunches, you’ll definitely love Roma D’Italia’s frittata al salamino. Mixing in peppers, potatoes, and spinach, we added our own twist with the Parmigiano salamino that gives this an extra cheesy taste!
With our Roma D’Italia’s frittata al salamino recipe, however, you won’t want to go to any other breakfast restaurant! You’ll agree: our tasty Parmigiano salamino and the grated cheese on the frittata are the perfect combination to satisfy all appetites.
Pair this with a nice cup of coffee or freshly squeezed orange juice, and you have a healthy and delicious breakfast waiting for you! For another cheesy recipe featuring our Roma D’Italia salaminos, we also recommend trying our salami platter or salami starter!
6 eggs
1 white onion
1 red pepper
Garlic (as much as you like)
1 cup of spinach
1 Roma salamino (Parmigiano)
1 or 2 potatoes (optional)
Fresh parsley
1 cup of Grated cheese
1 cup of arugula
Lemon to taste
1/4 cup of Olive oil
Chop & peel potatoes; Boil for 5-6 minutes
Chop all other vegetables
Dice the Salumi
In an oven safe pan or cast iron, crisp salumi followed by adding chopped potatoes, peppers, spinach, garlic and onions
Whisk about 6 eggs (depending on the size of the pan) and add grated cheese
Add the whisked eggs in the pan with all other ingredients
Let cook for about 2-3 minutes
Finish in the oven until cooked for 8-10 minutes (or to your liking) at 350-400 degrees
Let rest for approx. 5 minutes
Garnish with parsley
Gauge how much time you leave the pan in the oven, depending how cheesy you want the frittata to be!
