Eggs are like rice. Or pasta. They are cheap and go a long way if you are trying to stretch a few simple ingredients. A frittata is basically an omelet that you don’t have to flip
My omelet flipping skills are hit or miss. The Husband on the other hand, he’s a pro!
I have tried to be really kind to my herb garden this year. It’s still smarting from the neglect it received last summer after Little Tot arrived. Sofar it’s paying off. I love, love, love being able to walk out my door and have fresh rosemary, oregano, chives, sage, thyme and basil right there at my disposal.
Now if I can just figure out how to get the damn caterpillars to stop enjoying my basil leaves as much as I do! Grrr!
Normally when I make frittatas, I throw in a little bacon, cheddar cheese, and green onion (Mmmm, bacon). However, this time I wanted to take advantage of my bountiful herb garden and decided to mix it up a bit. Chopped fresh basil and oregano, diced pepperoni, and leftover sundried tomatoes that I managed not to snack on while making this. Would it work?
Oh yes. It worked. So well that I had to snatch up the last piece and take a picture before it was all gone!
- 8 large eggs
- ⅓ cup diced pepperoni
- 2 tablespoons chopped sundried tomatoes
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 oz. sharp white cheddar, shredded,divided
- Preheat broiler. Place an oven rack in the middle of the oven.
- Crack eggs into a medium bowl. Whisk lightly to break yolks.
- Stir in all the ingredients except the cheese.
- Heat an ovenproof skillet (I used cast iron) over medium heat. Add egg mixture. Cook for 5-10 minutes, stirring occasionally until mixture is almost set but still a little runny.
- Stir in half of the white cheddar. Smooth mixture out in the pan. Top with remaining cheddar.
- Place skillet under the heat and bake for 3-5 minutes until the cheese is brown and bubbly. Remove from oven and let sit for five minutes.