Pepperoni Frittata

Are you wondering what a frittata is? Basically it's an omelet that is flavored with herbs and is cut like a pizza. The herb used in this recipe is Italian seasoning, which is a blend of oregano, marjoram, thyme, rosemary and sage. I use this frequently when making Italian recipes. I even add a little to jarred spaghetti sauce to perk up the flavor. If Italian seasoning isn't something you keep in your pantry, you can use oregano but I would only use about 1/2 teaspoon.

To lower the fat and sodium content, use fewer slices of pepperoni...no one will miss it. You can also spray the skillet with a vegetable spray instead of using butter to cook the potatoes and onion if you want to lower the fat content. Sometimes I will use less butter as well as the spray. Instead of using the Mexican blend cheese, you can use part-skim mozzarella or your favorite shredded cheese.

Remember that eggs are a goood source of riboflavin, B12, phospherous and protein. They are also very economical. When a dozen eggs costs $1.80, each egg is only 15 cents.

Be sure to practice good food safety when using raw eggs. Wash hands after cracking the eggs and sanitize the counter top after preparing the recipe. Make sure that the eggs cook thoroughly. I like to insert a knife in the center of the frittata. If it comes clean, then the eggs are cooked thoroughly.

Now that school has started again, you may find yourself in a squeeze for time. Look in your fridge for the eggs and you can have dinner on the table in just a few minutes. If you have leftovers, the fritta reheats great for lunch the next day.

The Gingered Melon Salad is cool and crisp in texture and easy to prepare. It compliments the spiciness of the frittata very nicely.

We appreciate the Texas Egg Council for sponsoring this video. I hope that your family enjoys this recipe as much as mine. Let me know what you think.

Happy cooking!

Carrie