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
- 1/3 cup diced pepperoni
- 2 tablespoons chopped sundried tomatoes
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/4 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.