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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.

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