1/4 c. milk
1 Tbsp. Mild Extra Virgin Olive Oil
6 1/4" thick slices of Genoa Salami
1 c. chopped parsley
1/2 c. grated Parmesan cheese, divided
1/2 c. grated Romano cheese, divided
1/2 c. Mozzarella cheese, shredded and divided
salt and pepper to taste
pinch of red pepper flakes
1 Tbsp. Dill Olive Oil
1 tsp. Italian Herbs Balsamic
Preheat oven to 425 F. 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 of the egg mixture into the skillet and arrange the salami over the egg mix and sprinkle with parsley. And 2/3 of Parmesan, Romano and mozzarella cheeses over the salami layer. Season with salt and pepper and red pepper flakes.
Cook egg and cheese mixture until edges of frittata is brown, 10 - 15 minutes. Pour the remaining egg mixture over frittata, sprinkle with the remaining cheese, sprinkle with salt and pepper and red pepper flakes. Bake in preheated oven until frittata has risen about 3 inches and middle is set, 20 - 25 minutes. Carefully turn onto a board and cut into 2 inch squares. Chill and serve.
*Tested in Spain Cooking Class