Ingredients:
2 Tablespoons Olive Oil
1/2 Cup Breadcrumbs
1 Cup Heavy Cream
1 Cup Milk
3 Large Eggs
2 Large Egg Yolks
Black Pepper
1/2 Teaspoon Dried Oregano
1 Cup Salami (See Notes Above)
1 1/2 Cups Grated Provolone Cheese (See Notes Above)
Directions:
Preheat oven to 350 degrees F.
Rub the oil over the bottom of a 9 inch pie pan, then add breadcrumbs and rate the pan to lightly coat the bottom and sides with the crumbs.
In a large bowl, use an electric hand mixer to beat together the cream, milk, eggs, egg yolks, pepper, and oregano until smooth and cream.
Stir in the salami and cheese to mix well.
Pour the custard mixture into the prepared pie pan, and bake about 35 to 40 minutes, or until the frittata is just set in the center.
2 Tablespoons Olive Oil
1/2 Cup Breadcrumbs
1 Cup Heavy Cream
1 Cup Milk
3 Large Eggs
2 Large Egg Yolks
Black Pepper
1/2 Teaspoon Dried Oregano
1 Cup Salami (See Notes Above)
1 1/2 Cups Grated Provolone Cheese (See Notes Above)
Directions:
Preheat oven to 350 degrees F.
Rub the oil over the bottom of a 9 inch pie pan, then add breadcrumbs and rate the pan to lightly coat the bottom and sides with the crumbs.
In a large bowl, use an electric hand mixer to beat together the cream, milk, eggs, egg yolks, pepper, and oregano until smooth and cream.
Stir in the salami and cheese to mix well.
Pour the custard mixture into the prepared pie pan, and bake about 35 to 40 minutes, or until the frittata is just set in the center.
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