Frittata with salami and rapini

Ingredients:

• 12 large eggs
• 0.5 cups of milk
• 1 cup diced provolone cheese (about 110 g)
• 2 tablespoons extra-virgin olive oil
• Half a bunch of broccoli rapini, ends trimmed and leaves chopped (about 4 cups)
• 2 cloves garlic, chopped
• 1 tbsp chopped pickled cherry peppers (hot or sweet)
• 60 g thin slices of salami, cut in half

Preparation:

1. Preheat oven to 190°C. In a large bowl, whisk together the eggs, milk, 3/4 cup salt, and a pinch of freshly ground black pepper; stir in the cheese and set aside.
2. Heat the olive oil in a 25cm ovenproof skillet over medium heat. Add the rapini and garlic and cook, stirring occasionally, until the greens are wilted, about 5 minutes. Add the pickled peppers and remove from the heat. Let cool slightly, then stir into the egg mixture.
3. Wipe out the skillet and return to medium heat. Arrange the salami slices in a circle around the skillet, overlapping them slightly to cover the bottom. Pour in the egg mixture and cook, undisturbed, until the edges begin to set, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and golden brown, 25 to 30 minutes.
4. Let cool in the pan for 5 minutes, then invert the frittata onto a plate or cutting board. Serve warm or at room temperature.