Pepperoni Spinach Frittata

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Serves 4

Elegant but easy, a frittata is perfect for those special-occasion breakfasts. The basil and anise seed complement the pepperoni, but feel free to vary the spices. Instead of basil and anise seed, try oregano and fennel seed—or your own favorite combination; this frittata can handle it.—Sara Engram and Katie Luber

convert Ingredients
5 eggs
1 teaspoon basil
1 teaspoon anise seed
1/4 teaspoon coarse black pepper
Pinch of salt
1/2 cup shredded mozzarella cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup sliced pepperoni, cut into strips
1/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 cup diced yellow onion
1 red bell pepper, diced
1 clove garlic, minced

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Method
1. Preheat the broiler.

2. Beat together the eggs, basil, anise seed, black pepper, and salt in a medium bowl. Stir in the mozzarella, spinach, pepperoni, and Parmesan cheese.

3. Heat the oil in an ovenproof, nonstick medium skillet over medium heat. Stir in the onion and bell pepper and saute until tender, about 5 minutes. Add the garlic and saute for 1 minute.

4. Pour the egg mixture into the skillet and stir to combine the eggs and vegetables. Decrease the heat to low and cook the frittata until the egg mixture has set on the bottom and begins to set on top, about 5 minutes.

5. Transfer the skillet to the broiler and continue cooking until the frittata is set, 3 to 4 minutes. A traditional frittata is not browned. Loosen the edges of the frittata with a spatula, slide the frittata onto a plate, and serve immediately.

Recipe © 2009 The Seasonal Palate, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.