Muffuletta Frittata

INGREDIENTS :

- 1 tablespoon vegetable 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:

- cup chopped assorted olives
- 1 cup chopped giardiniera (7 ounces)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced


Directions :

Step 1 : Preheat roaster to 375 °. In a 12- in. cast- iron or ovenproof skillet heat oil painting over medium heat.
Step 2 : In a large coliseum, whisk eggs, half- and- half, parmesan and pepper. Pour into skillet, subcaste arugula, capicola, salami and mortadella; top with provolone. Cook for 3- 5 twinkles or until eggs start to set on sides.
Step 3 : Transfer to roaster; singe for 20- 25 twinkles or until eggs are set and top is browned.
Step 4 : In a small coliseum, mix the olive salad beating constituents together.
Step 5 : Cut into wedges, serve with olive beating.