Salami-Broccoli Rabe Frittata

• 12 large eggs
• 1/2 cup milk
• Kosher salt and freshly ground pepper
• 1 cup diced provolone cheese (about 4 ounces)
• 2 tablespoons extra-virgin olive oil
• 1/2 bunch broccoli rabe, trimmed and chopped (about 4 cups)
• 2 cloves garlic, chopped
• 1 tablespoon chopped pickled cherry peppers (hot or sweet)
• 2 ounces thinly sliced Genoa salami, halved

1. Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside.
2. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.
3. Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes.
4. Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir.
5. Wipe out the skillet and return to medium-high heat.
6. Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom.
7. Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute.
8. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes.
9. Let cool 5 minutes in the skillet, then invert onto a platter or cutting board.
10. Serve warm or at room temperature.
11. Photograph by Kana Okada

eggs, milk, kosher salt, provolone cheese, extravirgin olive oil, broccoli rabe, garlic, cherry peppers, salami

Taken from www.foodnetwork.com/recipes/food-network-kitchens/salami-broccoli-rabe-frittata.html (may not work)