This dish tastes exactly like a pepperoni pizza... except it's way lighter. Who doesn't want pizza for breakfast? (Recipe Credit: Adrianna Adarme of Fresh Tastes)
1/4 teaspoon crushed red pepper, plus more as garnish
1 cup shredded mozzarella, divided
1/4 cup basil leaves, sliced and divided
1/4 cup tomato sauce
Directions
Preheat oven to 350 degrees F. Slice up five pepperoni slices. Set the rest of the pepperoni aside for the topping.
In a 9-inch skillet, set over medium heat, add the pepperoni and cook until slightly crispy, about 2 to 3 minutes.
In a medium bowl, whisk together the eggs, milk, salt, black pepper, crushed red pepper, half of the mozzarella and a sprinkling of basil leaves. Pour over the pepperoni slices in the pan and mix quickly.
Transfer to the oven to bake for about 10 minutes, until the top has set. Add the tomato sauce to the top of the frittata and spread it around as best as you can. Top with the remaining mozzarella and pepperoni slices. Bake for an additional 10 minutes. Garnish with the rest of the basil leaves and a sprinkling of crushed red pepper. Slice and serve.
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