Wednesday, January 30, 2013

Potato, Salami, & Goat Cheese Frittata

I made this recently and was worried that some might thing the combination of potato, salami, and goat cheese is a little weird. I thought it was absolutely delicious, but my husband suggested that maybe I hold out on adding it to the blog. Well... Andrew and a friend tried a piece of the frittata the next day and they loved it! So here it is... confirmed as "delicious" by two 20-ish year old guys. I declare it a success! It's fast, easy, and yummy!

Potato, Salami, & Goat Cheese Frittata
2 tablespoons olive oil
1 1/2 cups baked potato (you can use the scooped out potato from potato skins)*
6 eggs
1/4 cup grated parmesan cheese
3 ounces salami, cut into strips
2 tablespoons butter
1/2 cup goat cheese, crumbled
salt & pepper to taste

*you could also use raw potato cut into 1/2 inch cubes


Heat a cast iron skillet over medium-high heat. Add the olive oil and potato to the cast iron skillet, sauté the potato until browned. Add salt & pepper to taste. When potatoes are browned, remove them from the skillet and set aside to cool slightly.

In a medium bowl, beat eggs. Stir in the parmesan, salt, and pepper. Add the salami strips and browned potatoes and stir to combine. 

Heat the butter in the same cast iron skillet over medium-high heat. Pour the egg mixture into the skillet and reduce the heat to low. Cook until the egg is almost set (about 7 to 10 minutes). Heat the oven to BROIL and place the skillet under the broiler for about 2 minutes or until just golden. 

Slice into pieces. Serve and Enjoy!

recipe slightly adapted from

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