Savory Dinner Frittata with Burst Tomatoes, Salami & Burrata

A cozy, protein-packed one-pan dinner ready in under 30 minutes. Recipe #22 of My 100 Recipe Project

A few days after the kids got out of school for summer break, we had one of those long rainy Tennessee afternoons where everyone starts getting a little stir crazy.

So we took the boys to one of those indoor mall play places with the giant slides and climbing structures. The kind of place where you’re deeply grateful your kids can burn off energy when it’s pouring outside… but by the end, the noise and chaos leave you completely exhausted.

On the drive home, I realized I hadn’t planned dinner at all.

No protein thawed. No meal prep done. No real plan.

I started mentally taking inventory of what we had at home:

• eggs

• cherry tomatoes

• leftover salami

• a few different cheeses

• a ball of burrata

• and fresh parsley growing outside in a little pot on the porch.

A dinner frittata immediately came to mind.

It’s one of my favorite ways to clean out the fridge while still making something that feels comforting and intentional. Simple ingredients, one pan, minimal cleanup, but somehow it still feels cozy and special when it comes out of the oven golden and bubbling.

The creamy burrata melted slightly over the top, the tomatoes burst in the oven, and dinner came together in less than 30 minutes.

Ingredients

• 7-9 large eggs

• 1 tablespoon butter

• 1 cup cherry tomatoes, halved

• ¼ small onion, finely chopped

• 4–6 slices salami, sliced into strips or pieces

• ⅓ cup crumbled feta cheese

• 1 burrata ball

• 2 tablespoons chopped fresh parsley

• Salt and black pepper, to taste
  

Optional:

• red pepper flakes

• garlic

• extra olive oil for finishing

How to Make This Savory Dinner Frittata

1. Start the Filling

Preheat oven to 375°F.

In an oven-safe skillet, melt butter over medium heat.

Add:

• cherry tomatoes

• chopped onion

• sliced salami

• most of the parsley

Sauté for about 5–7 minutes until:

• the onions soften,

• the salami begins crisping at the edges,

• and the tomatoes start to burst and release their juices.

2. Add the Eggs & Cheese

Whisk eggs in a bowl with a pinch of salt and pepper.

Pour eggs into the skillet over the sautéed mixture.

Sprinkle feta over the top.

Let the eggs cook undisturbed for 2–3 minutes on the stovetop until the edges just begin setting.

3. Bake

Transfer the skillet to the oven and bake for about 8–12 minutes, until the center is just set but still soft.

4. Finish with Burrata

Remove from the oven and tear burrata over the warm frittata.

Finish with:

• extra parsley

• cracked black pepper

• drizzle of olive oil

Serve warm straight from the skillet. Tips for the Best Frittata

• Don’t overbake. Eggs continue cooking after removal.

• Use a nonstick or well-seasoned skillet.

• Burrata is best added after baking so it stays creamy.

• Fresh herbs brighten the entire dish.

What to Serve with a Dinner Frittata

This pairs beautifully with:

• toasted sourdough

• simple arugula salad

• roasted potatoes

• fresh fruit

• iced tea or a crisp white wine

Recipe #22 of My 100 Recipe Project. From My Franklin Kitchen,

Alexis