This Paleo-friendly dish is wonderful hot, straight out of the oven. It’s also good at room temperature for a quick snack or lunch. Replace pepperoni with cooked ground beef or pork. Add variety with your other favorite pizza topping vegetables, like zucchini or eggplant slices, mushrooms, or artichoke hearts.
Serve the frittata at lunch or dinner with a quick topping of arugula salad. Just toss fresh arugula with a little red wine vinegar, extra-virgin olive oil, salt, and pepper, and pile the greens on top of the hot or room temperature frittata.
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Preparation time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings
12 large eggs
1 teaspoon Italian Seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 medium onion, diced
1 cup diced green bell pepper
1 cup grape tomatoes, halved
8 large fresh basil leaves, coarsely chopped
One 5-ounce package Applegate Farms Natural Pepperoni
Preheat the oven to 400 degrees F.
In a large bowl, beat the eggs, Italian Seasoning, salt, and pepper until blended.
Heat a large oven-safe skillet over medium-high heat and add coconut oil. When it’s melted, add the onion and sauté until translucent, about 5 minutes.
Add the bell pepper and tomatoes; cook until tender, about 5 minutes.
Pour the beaten eggs into the pan and add the basil. Using a spatula to stir, gently scrape the bottom of the skillet to form large curds, about 2 minutes.
Shake the pan to evenly distribute the ingredients and allow to cook undisturbed so the bottom sets, about 30 seconds.
Arrange the pepperoni slices on top of the frittata. Place the pan in the oven and bake until the top is puffed and beginning to brown, about 13 to 15 minutes.
Remove the skillet from the oven and allow to set for 5 minutes, and then cut into wedges to serve.
Per serving: Calories 412 (From Fat 277); Fat 31g (Saturated 14g); Cholesterol 583mg; Sodium 956mg; Carbohydrate 9g; Dietary Fiber 2g; Protein 25g.