Italian Pepperoni And Potato Fritatta
From cookinwithjen 16 years ago
- 45 minutes to make
- Serves 6
This easy no frills fritatta can be whipped up in a matter of minutes. It marries the flavor of eggs and potato with the surprise of pepperoni and mozerella cheese. It's great for breakfast or brunch or for that matter any time of day!
Ingredients
- 6 eggs shopping list
- 1 1/2 cups of milk shopping list
- 1 tsp nutmeg shopping list
- 1 tsp of black pepper shopping list
- 1 tsp of minced garlic shopping list
- 2 large baking potatoes (washed, peeled and thinly sliced) shopping list
- 1 medium onion (peeled and thinly sliced) shopping list
- 1 cup of roasted red pepper shopping list
- 1 cup of diced portabella mushrooms shopping list
- 1 cup of thinly sliced pepperoni shopping list
- 1/2 cup of mozerella cheese shopping list
How to make it
- In a large skillet (cast iron preferably but any oven proof skillet will do fine ) fry potatoes and onions with a couple of tablespoons of EVOO.
- When the potatoes and onions begin to look translucent add in the red pepper and portabella mushrooms and quickly saute.
- In a separate bowl wisk together eggs, milk, nutmeg, black pepper and garlic.
- Slowly add egg mixture to skillet.
- Layer on pepperoni and mozerella cheese and place skillet in the oven at 350 degrees for around 45 minutes or until a knife inserted into center of fritatta comes out clean.
- After baking allow to stand for around 10 minutes.
- Slice up into wedges and serve.
People Who Like This Dish 5
- reviews Anycity, Anystate
- gkaylia1026 Nowhere, Us
- goblue434 Anniston, AL
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- cookinwithjen Goldsboro, NC
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The Rating
Reviewed by 3 people-
simply good and delicous thanks
momo_55grandma
in Mountianview loved it
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I made this as a scramble instead of an oven-baked frittata. The flavors were delicious and it was so easy to put together.
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gkaylia1026
in loved it
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