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Pepperoni Frittata Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB1, B2, B3, B9, B12, H, C, E, P
    MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 lg Eggs

    2. 1/4 c Milk

    3. 1/4 ts Dried basil leaves, crushed

    4. 1/4 ts Salt

    5. 1/8 ts Pepper

    6. 3 tb Salad oil

    7. 1 Pkge frozen O'Brien potatoes

    8. with onion and Pepper (24 ounces)

    9. 1/4 lb Pepperoni, thinly sliced

    10. 1/2 c Shredded mozzarella cheese

    11. 2 ounces)

    12. 2 md Tomatoes, cut into wedges

    Instructions Jump to Ingredients ↑

    1. In a medium bowl, beat eggs with milk, basil, salt, and pepper until mixed; set aside Heat the oil in a 10-inch nonstick skillet over medium-high heat.

    2. Add potato combination; saute 5 minutes.

    3. Add pepperoni; mix well.

    4. Pour egg mixture over potato mixture.

    5. Over low heat, cook the frittata until eggs set.

    6. Lift frittata with a spatula to allow ucooked eggs to flow underneath.

    7. Cover and cook 15 minutes.

    8. Remove pan from heat; sprinkle cheese around edge of frittata.

    9. Let stand, covered, 2 minutes, or until cheese melts.

    10. Arrange tomato wedges on top.

    11. Makes 6 servings.

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