Three Cheese Salami Frittata
¼ cup milk
1 tablespoon olive oil
or as needed
6 1/4-inch thick slices Genoa salami
1 cup chopped fresh parsley
or more to taste
½ cup grated Parmesan cheese
½ cup grated Romano cheese
½ cup shredded mozzarella cheese
salt and ground black pepper to taste
1 pinch red pepper flakes
or to taste (Optional)
Preheat oven to 425 degrees F (220 degrees C).
Whisk eggs and milk together in a large bowl.
Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.
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