Ingredients
1 tablespoon canola oil12 large eggs1 cup half-and-half cream3 tablespoons grated Parmesan cheese1/2 teaspoon pepper8 ounces fresh arugula, roughly chopped2 ounces sliced capicola, chopped2 ounces hard salami, chopped2 ounces mortadella, chopped1 cup shredded mozzarella and provolone cheese blendOLIVE SALAD TOPPING:1 cup chopped assorted olives1 cup chopped giardiniera1/4 cup olive oil2 tablespoons red wine vinegar2 tablespoons minced fresh parsley1 garlic clove, minced
Preparation
Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet, heat oil over medium heat.
In 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.
Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned.
In a small bowl, mix the olive salad topping ingredients together.
Cut frittata into wedges; serve with olive topping.
