Muffuletta Frittata Recipe
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Servings: 8 servings
1 tablespoon canola oil 12 large eggs 1 cup half-and-half cream 3 tablespoons grated Parmesan cheese 1/2 teaspoon pepper 8 ounces fresh arugula, roughly chopped 2 ounces sliced capicola, chopped 2 ounces hard salami, chopped 2 ounces mortadella, chopped 1 cup shredded mozzarella and provolone cheese blend OLIVE SALAD TOPPING: 1 cup chopped assorted olives 1 cup chopped giardiniera 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons minced fresh parsley 1 garlic clove, minced
