Description
This beautiful Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers makes for a cozy and delectable breakfast, brunch or dinner!
Ingredients
Scale
- 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.