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Pepperoni Spinach Frittata

Pepperoni Spinach Frittata

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.

 
  • 5 eggs
  • 1 teaspoon basil
  • 1 teaspoon anise seed
  • 1/4 teaspoon coorse 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.

 
  • from:
    The Spice Kitchen: Everyday Cooking with Organic Spices
  • by Katie Luber and Sara Engram
  • with Kimberly Toqe
  • Andrews McMeel Publishing 2009
  • $29.99 ($36.99 Canada); Hardcover; 208 pages
  • ISBN-10: 0740779729
  • ISBN-13: 978-0-7407-7972-5
  • Recipe reprinted by permission.

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This page created February 2010


 


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