This beautiful Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers makes for a cozy and delectable breakfast, brunch or dinner!
This is a sponsored post on behalf of Botticelli Foods. As always, all opinions are 100% my own. Thank you for supporting the brands that help make Ciao Chow Bambina possible.
Ahhhh! There’s nothing like a good frittata! Served with a slice or two of crusty bread and a piping hot mug of coffee, or a nice red blend depending on the time of day 😉 , you’re on your way to an experience that’s supremely comforting and perfectly casual…one that begs you to show up dressed in your finest flannels and fuzzy slippers.
This Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers is no exception.
With Botticelli Extra Virgin Olive Oil, diced potatoes, green and red bell peppers, diced onion, eggs, spices and pepperoni – it’s a dish I could live on.
The thing I love most about frittata is its versatility. It comes together simply, using any number of ingredients from your fridge and pantry.
Botticelli Extra Virgin Olive Oil is an ingredient I keep well-stocked. A gorgeous and delicious olive oil, it derives its distinctive dark green color, full-fruit flavor and rich aroma through the careful selection of quality olives at their first pressing. Perfect for cooking, sautéing and for making salad dressings, there’s not much you can’t use this extra virgin olive oil for.
I adore it for dipping Italian bread, for topping my favorite pasta dishes and for making frittata…
I’m a big fan of using Botticelli Extra Virgin Olive Oil when sautéing vegetables for my favorite egg-inspired dish.
A nice pour and a knob of butter are perfect companions when creating flavor, texture and color.
This dish is sure to ignite your tastebuds the moment its aroma perfumes the air.
With the chop of a potato, the glug of fruity olive oil, and the scrape of your spatula across a cast iron pan, you won’t want to wait a minute longer than you have to before digging in!
Buon Appetito!
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Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers
- Category: Main Dish
- Cuisine: Italian
Description
This beautiful Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers makes for a cozy and delectable breakfast, brunch or dinner!
Ingredients
- 1/4 cup Botticelli Extra Virgin Olive Oil
- 1/4 cup butter
- 4 large potatoes, diced
- 1 large sweet onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Salt & black pepper, to taste
- 2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/8 lb. thinly sliced pepperoni
- 12 large eggs
- 3/4 cup grated Parmigiano Reggiano plus more for garnish
- 1 cup shredded mozzarella
Instructions
- In a large cast iron or skillet, heat the olive oil and butter.
- Add the potatoes, onion and bell peppers. Cook over low heat until they are tender and the potatoes are golden.
- As they cook, add the salt, black pepper, oregano and red pepper flakes.
- In the meantime, using a hand mixer, mix the eggs with the grated Parmigiano and shredded mozzarella until it becomes frothy.
- Once the vegetables are soft and golden, place a layer of pepperoni then add the eggs to the pan.
- Cook over low heat.
- When the eggs have set around the edge, and only the surface is runny, place the pan under the broiler for as long as it takes for the eggs to set and become browned. 2 – 3 minutes.
- Remove pan from oven and serve immediately with an extra grate of Parmigiano.
CIAO!
This pepperoni frittata sounds like the perfect comfort food for any time of day!
I don’t make nearly enough frittatas. This sounds like a heavenly combo!
And they’re so simple to prepare! A good resolution for the new year : More frittatas!! Thanks, friend!
I tend to make frittatas for dinner, so a nice glass of red wine would be my choice of beverage. I love the combination of ingredients you’ve included. This looks like a winner!
Oh yeahhh! That sounds perfect! Thanks, Kathy! Happy holidays, my friend!
Annie, my mouth was watering as I read your post and looked at your photos! Breakfast is my favourite meal of the day, and I love a dish that will allow me to eat breakfast for any meal of the day! Saving this one for later!!!
This is definitely the all-purpose meal!! Thanks, Leanne!
I am almost ashamed to admit I just made my first frittata a couple of weeks ago (and it was amazing). Since everyone in the family loved it so much, I’m definitely going to have to make this soon!
No shame in that! You discovered it and now all is right in the world! 😉 🙂 Enjoy, my friend!
This is my kind of breakfast! I’ll eat straight from the skillet if you dot mind:)
Straight from the skillet is the best way to do it! 🙂
Frittatas are a go-to meal in our house – breakfast, lunch or dinner. This version looks absolutely delicious!
These flavors resonate, don’t they?! Thanks, friend! 🙂
Great minds crave alike! And clearly we are both craving pepperoni for breakfast! 😉 LOVING this frittata, Annie! The flavors and ingredients sound amazing! Serious breakfast goals up in here! Pinned! Cheers! xoxo
Pepperoni for breakfast, lunch and dinner! 😉 ‘Great minds crave alike!’ … I like that! 🙂 Thanks, dear! xoxo
I ate a version of this in Philly at a restaurant called Jimmy’s Milan in the 70s.they called it Jambot (spelling).
I make it at home to this day also add mushrooms
This dish is a keeper! Love the addition of mushrooms! 🙂
Your frittata looks too delicious Anne! It’s got all my favorite ingredients! I would love to try this recipe over the weekend! Thanks for sharing!
A perfect weekend meal! Thank you, my friend! 🙂
I want this for Christmas breakfast! It’s so festive and sounds SO DANG GOOD!
It really is SO DANG GOOD! Thanks, friend!
First off, I love how you edited your photography! They seem to have a cool vintage look to them! Did you use a preset in your photo editing software or edit them on your own? Either way, the photos look amazing.
Second, the recipe looks and sounds mouthwatering! I love all the sugary treats bloggers are coming out with but I’m a sucker for savory dishes this time of year. Awesome job 🙂
Thank you for your kind words, Christina! I’ve taken to Lightroom and have so much fun playing around with all its editing capabilities! I’m with you – balance this time of year is most important! 🙂
This frittata looks sooooo good, Annie! I’m packing up my flannels and fuzzy slippers and headed your way because I want to eat this for breakfast, lunch, and dinner! Happy Holidays! XOXO
Yippeeee! Christmas is coming early! Happy Holidays, my friend! XOXO
Beautiful! A great frittata recipe and loving the pepperoni, especially. A great way to add lots of flavour. That olive oil sounds great. Will look out for it!
It’s a lovely olive oil! A nice light fruity flavor that goes well with everything! Thank you, dear!
Perfect for any meal of the day Annie! Oh my favorite ingredients in this one! Thanks for sharing! Have an awesome week!
Can’t beat a good frittata! Thank you, my friend! Wishing you a lovely week!
Now I’m totally wishing I was still in my flannel pjs and cozy slippers eating this!! I love the versatility of frittatas too. It’s so nice that you can make them out of almost anything with odds and ends in the fridge. Loving this savory combo with the pepperoni and tatos!! I could eat this any meal of the day! Have a lovely week, my friend! XOXO
The pepperoni adds a really fun touch! So happy you like! Now get back into those pj’s and make yourself a frittata! XOXO
Oh man, this is really special! I can’t decide if I want this for breakfast or for dinner (all of the above is more like it). Those potatoes and peppers and sprinkling of cheese! I’m hooked. Take care.
When I make a frittata this size – I enjoy it for all the meals! 😉 Thanks, friend!
Yum…this looks so good Annie ,I love frittata and this combination of ingredients sound absolutely heavenly. It makes such a quick and comforting lunch. Looks really delicious 🙂
Thank you, Ashika! Frittata never goes out of style! 🙂