PEPPERONI PIZZA FRITTATA
Ingredients
- 12 Eggs
- 1 1/2 oz Pepperoni
- 1/4 cup Fresh Basil (Roughly Chopped)
- 1 Medium Tomato
- 1/3 cup Mozzarella Cheese
- 1 tsp Pink Salt
- 1/2 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Black Pepper
- 1 Small Baby Bella Mushroom (optional)
Instructions
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Preheat your oven to 350 degrees.
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Set aside 1/2 oz pepperoni and roughly chop up the remaining pepperoni (1oz) and all the basil. Set aside in a bowl.
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Make 3-4 slices off the tomato lengthwise and chop the remaining tomato into small chunks. If desired
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Crack the eggs in a large mixing bowl, add the salt, oregano, red pepper flakes and black pepper and whisk to combine.
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Add in the chopped up pepperoni, basil, and tomato chunks (leaving the 1/2 oz pepperoni, and tomato and mushroom slices aside). Add in the cheese and whisk to combine.
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Heat a large (12 inch) skillet to medium high heat. Once hot pour in the egg mixture and allow to cook for 2-3 minutes until you can scrape a spatula along the edges. If the eggs start to bubble, turn the heat down to medium.
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Once the edges have cooked and slightly pulled away lay on the slices of pepperoni, tomato and mushrooms, and place in the oven. Bake for 15-20 minutes (time varies oven to oven).
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Enjoy! Store in a zip top bag or sealed container up to 1 week.
Recipe Notes
Fat 14g Carbohydrates 1.6g Protein 16g
