Rebekah FechnerPepperoni Pizza Frittata
This recipe has become a family favorite over the years, and it is especially nice in the spring when we have an abundance of fresh eggs from our hens. It is very adaptable; you can add whatever toppings you desire and can even omit the cheese entirely if you are dairy free without affecting the flavor or texture.
We purchase natural, uncured pepperoni to stay away from the preservatives and nitrates in the usual brands of pepperoni.
If you end up trying the recipe or find an adaptation that you like, send me a note. Enjoy!
Pepperoni Pizza Frittata
A delicious way to use eggs and a favorite with children.
Equipment
- Cast iron skillet or oven proof skillet
Ingredients
- 12 Eggs
- 3 cloves Garlic Chopped
- 2 tsp Italian Seasoning
- 1 tsp Himalyan salt
- 1 cup Mozzarella cheese shredded (optional)
- 1/2 cup ham chopped
- 1/4 cup uncured pepperoni chopped,
- 2 Tbsp butter, ghee, coconut or avocado oil
- 1/2 cup onions diced
- 1/2 cup green bell pepper diced
- 1/4 cup tomato sauce
- uncured pepperoni for topping whole slices
- any other desired toppings
Instructions
- Preheat Oven to 400°F
- Into a large mixing bowl break eggs and whisk, then mix in garlic, seasoning, salt, half of cheese, ham and chopped pepperoni.
- Heat the large skillet over medium heat and add fat or oil of choice. To this add half of the onion and half of the bell peppers. Saute the veggies until they are tender.
- Pour egg mixture into the skillet with the sauteed veggies and begin to stir. Once egg mixture begins to firm up on the edges, place the skillet in the oven. Bake until set, around 10-15 minutes.
- Remove from oven and add toppings. Spread sauce on first, then add remaining cheese, pepperoni, onions, peppers and any other desired toppings. Return to oven and bake until cheese is melted, around 5-10 minutes.
Notes
You may omit the cheese if you would like to be dairy free, and this is still just as delicious.
So delicious! Even the picture makes me hungry.