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Fried Salami and Fontina Frittata MICHAEL SYMON

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Only have five minutes to spare? Try Michael’s Fried Salami and Fontina Frittata!

2 tablespoons olive oil
4 ounces thinly sliced salami (cut into strips)
8 large eggs
1/4 cup heavy cream
1 cup Fontina cheese (grated, plus more to serve)
1/2 cup fresh basil leaves (torn)
Kosher salt and freshly ground black pepper

Preheat broiler to medium-high.
Preheat 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.
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 from time to time, until the eggs begin to set up but are still a little runny, about 2 minutes. Top with the Fontina and basil and put under the broiler until golden brown, about 1 minute.
Slide the frittata out of the pan onto a cutting board. Slice, top with more Fontina, and serve.
Tip: Allow the edges of the frittata to slightly set on top of the stove before transferring to the oven. Once the frittata has been finished under the broiler, remove and run the spatula around the edges of the frittata before transferring to a plate.

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