We grew up on pepperoni, and despite all of the negatives associated with the fat and calories, we still eat it. Most of the time, we make frittata with potatoes, onions, zucchini, or asparagus, but not today. It tastes great between two slices of freshly baked Italian bread with a side of hot cherry peppers in oil.
I made this dish on Palm Sunday at my Eggland’s Best Brunch using eggs provided with the Best Brunch gift pack.
- 12 Eggland's Best eggs
- 2 cups chopped pepperoni, or one bag of the Hormel mini's
- ½ cup cream
- 2 tablespoons grated parmigiano reggiano
- salt & pepper
- In a large bowl, add eggs, cream, and cheese. Whisk until slightly blended.
- In a large skillet, add pepperoni and saute until pepperoni releases some of its oil. Add eggs and cook until for about 3 minutes, or until eggs are firm. Place a dish over the top of the pan and flip frittata on plate, then return frittata to pan and cook other side until eggs are firm. (Instead of flipping the frittat, you can finish it under the broiler until the eggs are cooked.)