Muffuletta Frittata

Total Time

Prep: 25 min. Cook: 25 min.


8 servings

Updated: Nov. 08, 2023
I'm a sucker for Italian sub sandwiches and olives. I wanted those flavors but in a low-carb dish, so I created this frittata. Use fresh spinach in place of the arugula if you don't love arugula's peppery flavor as I do. —Donna Gribbins, Shelbyville, Kentucky
Muffuletta Frittata Recipe photo by Taste of Home


  • 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
  • 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


  1. Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet, heat oil over medium heat.
  2. In a large bowl, whisk eggs, half-and-half, Parmesan and pepper. Pour into skillet. Layer with arugula, capicola, salami and mortadella; top with cheese blend. Cook for 3-5 minutes or until eggs start to set on sides.
  3. Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned.
  4. In a small bowl, mix the olive salad topping ingredients together.
  5. Cut frittata into wedges; serve with olive topping.

Nutrition Facts

1 piece with 1/4 cup olive salad: 384 calories, 31g fat (10g saturated fat), 323mg cholesterol, 1391mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 20g protein.