I'm a sucker for Italian sub sandwiches and olives. I wanted those flavors but in a low-carb dish, so I created this frittata. Use fresh spinach in place of the arugula if you don't love arugula's peppery flavor as I do. —Donna Gribbins, Shelbyville, Kentucky
Ingredients
- 1 tablespoon canola oil
- 12 large eggs
- 1 cup half-and-half cream
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon pepper
- 8 ounces fresh arugula, roughly chopped
- 2 ounces sliced capicola, chopped
- 2 ounces hard salami, chopped
- 2 ounces mortadella, chopped
- 1 cup shredded mozzarella and provolone cheese blend
- OLIVE SALAD TOPPING:
- 1 cup chopped assorted olives
- 1 cup chopped giardiniera
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
Directions
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1Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet, heat oil over medium heat.
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2In a large bowl, whisk eggs, half-and-half, Parmesan and pepper. Pour into skillet. Layer with arugula, capicola, salami and mortadella; top with cheese blend. Cook for 3-5 minutes or until eggs start to set on sides.
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3Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned.
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4In a small bowl, mix the olive salad topping ingredients together.
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5Cut frittata into wedges; serve with olive topping.
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