🍳 Roman Salami Frittata with Basil

Name: Roman Salami Frittata with Basil
Total time: 25 min
Yield: 4 servings
Ingredients: 150 g Mozzarella (shredded); 100 g Salami (cubed); 4 Stueck Eggs (Size M); 250 g Potatoes (cooked, cubed); 10 g Fresh basil (chopped); 15 ml Olive oil; 1 Prise Salt and pepper

420 kcal · 25 min · 4 servings

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Ingredients

150 g Mozzarella (shredded)
100 g Salami (cubed)
4 Stueck Eggs (Size M)
250 g Potatoes (cooked, cubed)
10 g Fresh basil (chopped)
15 ml Olive oil
1 Prise Salt and pepper

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Cut the salami and mozzarella into small pieces.
3. Whisk the eggs in a large bowl with salt and pepper.
4. Add the salami and potatoes to the egg mixture and stir.
5. Heat the olive oil in an oven-safe pan (approx. 8 inches) over medium heat.
6. Pour the egg mixture into the pan and cook on low heat for 4 minutes.
7. Sprinkle the mozzarella and basil evenly on top.
8. Place the pan in the oven and bake the frittata for 10 minutes until set.
9. Take the pan out of the oven and let it cool for 5 minutes.
10. Cut the frittata into 4 pieces and serve warm.

Nutrition per serving

kcal: 420
Protein: 22 g · Fett/Fat: 32 g · Carbs: 12 g