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Pepperoni & Tomato Frittata
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Ingredients
2
Tablespoon
olive oil
1/2
cup
mushrooms
chopped
1/2
cup
onions
chopped
1/2
cup
green pepper
chopped
10
eggs
salt & pepper to taste
1
teaspoon
Italian seasoning
1/3
cup
Parmesan cheese
1/3
cup
mozzarella cheese
1/2
cup
Pepperoni
1/2
cup
cherry tomatoes
sliced
Instructions
Preheat the oven to 400 F.
Heat the olive oil in an oven proof skillet, and add the onions, peppers and mushrooms.
2 Tablespoon olive oil,
1/2 cup onions,
1/2 cup green pepper,
1/2 cup mushrooms
While the vegetables cook mix the eggs, salt, pepper, Italian seasoning and cheese in a bowl. Combine well.
10 eggs,
salt & pepper to taste,
1 teaspoon Italian seasoning,
1/3 cup Parmesan cheese,
1/3 cup mozzarella cheese
After 10 minutes pour the egg mixture into the skillet, and shake it to distribute everything evenly.
Lay the pepperoni and sliced tomatoes on top of the eggs.
1/2 cup Pepperoni,
1/2 cup cherry tomatoes
After about 2 minutes when the eggs start to set on the side of the pan put the skillet into the oven.
Cook for 12-15 minutes until the center is set and Frittata is puffy.
Nutrition
Calories:
370
kcal
|
Carbohydrates:
6
g
|
Protein:
23
g
|
Fat:
28
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
0.3
g
|
Cholesterol:
436
mg
|
Sodium:
644
mg
|
Potassium:
339
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
844
IU
|
Vitamin C:
12
mg
|
Calcium:
231
mg
|
Iron:
3
mg
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