Pepperoni & Cheese Breakfast Frittata
A flavorful gluten-free breakfast frittata with crispy pepperoni and a blend of cheeses.
Ingredients
- 120g Pepperoni (sliced)
- 1 cup Cheese Blend (mozzarella, parmesan)
- 6 Large Eggs
- 2 tbsp Cream
- 1 tbsp Fresh Basil (chopped)
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a medium skillet, sauté pepperoni over medium heat until slightly crispy. Remove and set aside.
- In a bowl, whisk together eggs, cream, garlic powder, salt, and pepper.
- Grease a baking dish with olive oil. Sprinkle half the cheese blend evenly over the bottom of the dish.
- Pour the egg mixture over the cheese in the baking dish.
- Top with the crispy pepperoni and the remaining cheese. Sprinkle fresh basil over the top.
- Bake for 20-22 minutes, or until the frittata is set and the cheese is melted and lightly golden.
- Let cool slightly before slicing and serving.
Cuisine: Italian
Suitability: gluten-free
Prep Time: 12 mins
Cook Time: 22 mins
Serving Size: 2
Meal Type: breakfast