Italian Pepperoni And Potato Fritatta |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! Read more ! Ingredients:
6 eggs |
1 1/2 cups of milk |
1 tsp nutmeg |
1 tsp of black pepper |
1 tsp of minced garlic |
2 large baking potatoes (washed, peeled and thinly sliced) |
1 medium onion (peeled and thinly sliced) |
1 cup of roasted red pepper |
1 cup of diced portabella mushrooms |
1 cup of thinly sliced pepperoni |
1/2 cup of mozerella cheese |
Directions:
1. 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.
2. When the potatoes and onions begin to look translucent add in the red pepper and portabella mushrooms and quickly saute.
3. In a separate bowl wisk together eggs, milk, nutmeg, black pepper and garlic.
4. Slowly add egg mixture to skillet.
5. 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.
6. After baking allow to stand for around 10 minutes.
7. Slice up into wedges and serve.
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