I already had a leftover small piece of onion and part of a red bell pepper in the fridge...so I quickly diced them up and sauteed them. Rather than add oil to my skillet, I added about 10 slices of pepperoni and let the fat and flavor render a bit and tossed my peppers and onions into the pan to cook along with the pepperoni. I always have a jar of organic oven roasted tomatoes packed in oil that I get at Costco so I decided to use them, too. They have a nice deep rich roasted tomato flavor and they don't make a lot of juice when you cook with them. You could substitute diced fresh Roma (plum style) tomatoes if you like or even a couple tablespoons of sun dried tomatoes packed in oil instead. Now, I would have loved to add some mushrooms, but then I would have been eating this all by myself since hubby detests mushrooms. He actually isn't crazy about onions either...so sneaky little me diced them super duper fine and cooked them into complete and utter translucency. LOL Unfortunately I can't make mushrooms turn clear and disappear like onions so I added a heap of fresh baby spinach leaves and wilted them along with the veggies.
This dish was a blaze of beautiful rich colors and it was full of pizza flavor. With the mozzarella and Parmesan cheeses this frittata tasted just like a pizza baked until golden puffiness. If you love pizza and you love frittatas...you will absolutely love this Pizza-tata. I snapped a few photos below as well as the easy peasy recipe. It's perfect for breakfast, lunch or dinner. Enjoy!
15 to 20 slices of pepperoni, divided
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced roasted tomatoes packed in oil (or diced fresh Roma tomatoes)
2 cups (packed) fresh baby spinach leaves (about 3 ounces)
6 large eggs
1/4 cup cream
1/4 cup shredded mozzarella
1/4 cup PLUS 2 tablespoons finely grated Parmesan, divided
Salt and pepper, to taste
Preheat oven to 350 degrees F.
In a 10-inch nonstick ovenproof skillet, heat 10 pepperoni slices over medium heat until they begin to render their fat (if necessary, add additional oil). Add onion and bell pepper and saute until tender crisp, stirring frequently, about 5 minutes. Stir in tomatoes and heat approximately 1 minute. Add spinach to skillet and saute just until wilted.
In a medium bowl, beat eggs with cream; whisk in mozzarella and 1/4 cup Parmesan. Season with salt and pepper to taste. Pour egg mixture over vegetables in skillet; fold and mix vegetables evenly throughout egg mixture. Cook about 3 to 5 minutes over medium heat; top with remaining 2 tablespoons Parmesan cheese and remaining half of pepperoni slices. Place in oven and bake for 15 to 20 minutes until puffed and lightly golden and no longer jiggly when shaken. Allow to set for about 5 minutes; slide onto a cutting board and cut into wedges and serve.
This looks amazing ... and it looks just like Autumn, besides! :-) The "Frittata King" at my house will love the Pizza-tata. Our remaining "Julia" tomatoes will work wonderfully, but I'll look for the Costco ones for when our tomato crop finishes for the season ... which will be very soon.
The lovely farm-fresh eggs which we've enjoyed all summer will soon be finished till next spring, as well. Our "Egg Lady's" hens have slowed up production already and recently it's been hit-and-miss when we go over to get some. Last week we even had to buy "store" eggs. Even Eggland's Best are a *very poor* substitute! It doesn't take long to get spoiled, does it!
Looks yummy! I don't eat pepperoni so I am going to try this with sausage.
I bet it will be awesome with sausage! I think most any type of your favorite pizza toppings would work!! :-)
I bet your Julia tomatoes will be awesome in this. I can't tell you how much I enjoyed having a leftover piece for lunch today. It heated in no time and I think I enjoyed it even more today than last night!
Too bad about your farm fresh egg supply dwindling. You are right, the store bought really aren't the same. I've been buying them recently at Costco (the organic brown eggs). I hope the Frittata King will love this! Of course, maybe YOU will luck out and he'll throw in a few mushrooms for yours. Just know, I would be jealous! ;-)
Stopping at the store tonight. Just added pepperoni to the list. I cannot wait to try this!!
Hope you enjoy it as much as I did Sunshine Girl! It was great reheated for lunch today and I have enough for tomorrow, too! :-)
I wouldn't be surprised to find a few lovely mushrooms in the Pizza-tata. Say, maybe you could try half-n-half, like the pizza restaurants do ... just put the mushrooms on *your* half ... or on second thought, maybe that wouldn't go over all that well. :-)
Now all I have to do is remember which store carries the Fiorucci pepperoni around here. Could be a challenge!
Ha! If he saw a mushroom even near his half he would suddenly "not be hungry'....hahaha. Oh, forgot to mention that I finally picked up an 8-inch Lodge cast iron skillet since you said you use that size often. I know there are other things I'd be more likely to cook in cast iron that I don't because 10-1/2 inches is a large skillet for 2 people all the time. So far, I've only seen it (Fiorucci) at our Sprouts..but I'm guessing WF probably has it too. :-)
I will be trying this very soon! My hubby also does not like mushrooms so I always have to be careful putting them on my portion only ha ha! I was going to tell you when you posted your meatloaf recipe that I usually add about 1/4C finely chopped mushrooms to the mixture. They make it nice and moist, and he is none the wiser! :-)
Hope you enjoy the meatloaf! I would LOVE to add mushrooms to my meatloaf like you do. As long as hubby didn't notice we're good...otherwise, he would probably never eat meatloaf again if he ever found one. Ha! Too funny though...a little "sneaky Pete"...like me! ;-)
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