Fettuccine Salami Frittata
Transform your weeknight dinner routine with this irresistible Fettuccine Salami Frittata—an inventive twist on classic Italian comfort food. This hearty dish combines perfectly al dente fettuccine pasta, crispy bites of savory salami, and a silky egg mixture enriched with milk and Parmesan cheese. Finished with a quick broil for a golden, lightly crisped top, this frittata offers layers of texture and flavor in every bite. Fresh parsley adds a bright, herby touch, while its one-pan preparation makes for easy cleanup. Perfect for brunch, lunch, or dinner, this crowd-pleasing meal is as versatile as it is delicious. Serve it warm and slice it into thick wedges for a satisfying treat the whole family will love! Keywords: fettuccine frittata, salami frittata, easy Italian recipes, pasta frittata, one-pan meals.
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Recipe Information
Ingredients
- 200 grams fettuccine pasta
- 2 tablespoons olive oil
- 120 grams salami (thinly sliced or diced)
- 6 large eggs
- 60 milliliters milk
- 50 grams Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a pot of salted water to a boil and cook the fettuccine pasta until it is al dente according to the package instructions. Drain and set aside.
In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced or thinly sliced salami and cook for 3-4 minutes until it begins to crisp.
While the salami is cooking, whisk together the eggs, milk, Parmesan cheese, parsley, salt, and pepper in a large mixing bowl.
Add the cooked fettuccine to the skillet with the salami, tossing gently to combine and coat the pasta in the oil and salami flavors.
Pour the egg mixture over the fettuccine and salami, spreading it evenly across the skillet. Gently stir once or twice to allow the egg mixture to settle around the pasta and salami.
Reduce the heat to low and cook for 5-7 minutes, or until the frittata begins to set around the edges but remains slightly runny in the center.
Preheat your oven’s broiler to high. Place the skillet under the broiler for 3-4 minutes, or until the top of the frittata is golden and completely set.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 211 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
