Pepper & Salami Sunrise Frittata
- Aycin Oren Yates
- Mar 17
- 2 min read
Updated: Mar 26
This vibrant frittata is packed with red peppers, savory salami, fresh parsley, crispy potatoes, and caramelized onions—wrapped together in a fluffy egg base. It’s a comforting, hearty meal that’s perfect for brunch, lunch, or dinner. Packed with all the good stuff, every bite is a flavor-packed adventure!
Ingredients:
· 3-4 Large Potatoes
· 1 Red Pepper
· 1 Onion
· 1 Cup Sliced Salami or Ham
· 2-3 Tbsp Chopped Parsley
· 6 Eggs
· Salt & Pepper to taste
Instructions:
Finally, slice the peeled potatoes thinly and add them to a deep frying pan with a tbsp olive oil. Cook over medium heat until they’re golden and soft, turning occasionally for even browning. Then, add the finely sliced onions and red peppers, cooking until the onions turn a beautiful golden brown and the peppers soften.
In a deep bowl, whisk the eggs together with the parsley and your choice of seasoning. Once well combined, add the cooked potatoes and gently mix until everything is evenly coated. Return the mixture to the frying pan, lowering the heat. Cook patiently until the top is no longer liquid, allowing the eggs to set fully. This part takes time, so don’t rush—it’s key to achieving that perfect frittata texture! It will take about 20-30 minutes for the frittata to cook through. Towards the end, you can cover the pan with a lid to speed up the process and help the eggs set more evenly.
Using a spatula, carefully release the edges of the frittata from the pan. Place a plate larger than the pan on top and, holding both the plate and pan together, flip them upside down so the frittata lands on the plate. Then, gently slide the frittata back into the frying pan to brown the bottom part for a couple of minutes. Once the bottom is golden and crispy (about 5 minutes), carefully slide the frittata onto a clean plate. Serve it warm or cold, paired with a fresh salad, a dollop of sour cream, and even some sausage for a hearty meal. Enjoy!
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