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 | Katie Luber
LC Versatile Doesn’t Cover It Note
This pepperoni spinach frittata is swell for a fancy breakfast, but don’t think for a second that’s the limit of its talents. It could just as easily be on a brunch menu, the star of a ladies’ lunch, a simple supper, even a midnight snack. Versatile doesn’t even begin to cover it.
Pepperoni Spinach Frittata
- 5 large 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
- Preheat the broiler.
- Beat together the eggs, basil, anise seed, black pepper, and salt in a medium bowl. Stir in the mozzarella, spinach, pepperoni, and Parmesan cheese.
- 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.
- 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.
- 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.
Originally published October 20, 2009