Recipes

Potato Pepperoni Frittata

This frittata blends breakfast and pizza flavours into one skillet meal. Eggs and hash browns form a base for classic pizza toppings like pepperoni, tomatoes, and cheese. The stovetop-to-broiler technique creates a top while keeping the inside tender.
Serves 2
Prep Time 5 min
Cook Time 10 min
Print Recipe

Ingredients

  • 4 eggs
  • ¼ cup (60 mL) water
  • 1 cup (250 mL) frozen hash brown potatoes
  • ¼ cup (60 mL) chopped onion
  • ¼ cup (60 mL) chopped sweet green pepper
  • 8 thin slices pepperoni
  • 1 small tomato, seeded and chopped
  • 2 tbsp (30 mL) shredded part skim mozzarella cheese

Instructions

  • Step 1

    Preheat broiler.

  • Step 2

    Whisk eggs, water and pepper. Set aside.

  • Step 3

    Spray 10-inch (25 cm) ovenproof non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add potatoes, onion and green pepper; cook, stirring frequently, until tender.

  • Step 4

    Pour egg mixture over potato mixture. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Arrange pepperoni slices over frittata.

  • Step 5

    Place skillet under preheated broiler for 2 minutes. Sprinkle tomato and cheese over frittata. Broil for 1 or 2 minutes to melt cheese. Loosen frittata around edge of skillet, then slide onto plate. Cut into wedges.

Paperclip IconTips

Instead of broiling, cover skillet with a lid and cook for a few minutes longer on the stovetop.

Nutrition Facts

Per serving
Calories331
Fat17 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate26 g
Fibre3 g
Sugars3 g
Protein21 g
Sodium429 mg

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