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Home Freeze Chill Artichoke Dip

Italian Pepperoni And Potato Fritatta Recipe

Ingredients

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.

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The Cook

cookinwithjen Goldsboro, NC

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