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
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.
Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes. Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir.
Wipe out the skillet and return to medium-high heat. Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom. Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert onto a platter or cutting board. Serve warm or at room temperature.
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