Pepperoni and fresh herbs are combined with eggs and cheese to make a delicious easy frittata recipe perfect for breakfast, lunch, or dinner.
Servings 2 -4
- 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.