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.