Frittatas Are Twice As Flavorful When You Add This Italian Deli Meat

From rushed breakfasts to busy weeknight dinners that only allow for a 15-minute prep time, frittatas have saved our metaphorical bacon many times. The only gripe you might have with this dish is that it sometimes comes out a bit bland. A little bit of seasoning here and the odd veggie there do add some character, but nothing in a simple frittata is really creating fireworks for the tastebuds. That is, unless you add salami.

With its rich and savory notes, this Italian deli meat takes the classic frittata from just another egg dish to a hearty, layered meal that you'll find yourself coming back to time and time again. There are no elaborate cooking steps involved; salami can be added to even the easiest spinach frittata. All you need to do is dice the cold cuts, then quickly brown them together with the aromatics and the veggies in a buttered pan — this allows the Maillard reaction to work its magic by enhancing the taste and texture of the salami, and filling your kitchen with a mouth-wateringly savory aroma. Then add in the eggs and finish cooking the frittata as you usually would. When finished, you can serve it with grated frozen salami, the savory topping you didn't know you needed.

If you're all caught up on your Italian deli meats, you know that there are various types of salami; each can bring something unique to a frittata. The first option that you'll want to try in the egg dish is definitely soppressata, which will bless the frittata with pronounced peppery notes that will instantly wake up your senses. Personally, we'd pair soppressata with our spring garlic and mushroom frittata.

For a more mainstream salami profile, go with the Genoa variety. It's a milder, more delicate option that won't completely take over the egg dish but will enhance the flavor just enough to make it exciting. It would be the perfect addition to an asparagus and tarragon frittata.

Finally, dare to venture beyond Italian cured meats. For example, try frittata with chorizo, the Spanish salami! It's distinctly smoky and just a tad on the spicy side. It would be a great match for our three-cheese and four-onion frittata, which features non-Italian cheeses, such as cheddar, Pepper Jack, and Swiss cheese. Whichever combination you end up going for, don't be afraid to experiment — frittatas are very forgiving, and good salami can make up for most cooking mishaps.