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Pepperoni, Basil, and Goat Cheese Frittata

Pepperoni, Basil, and Goat Cheese Frittata

An easy and flavorful frittata that tastes like pizza. What more could you ask for?

Servings 4 people
Author The Edited Kitchen

Ingredients

  • 1 tbsp avocado oil (enough to coat the pan)
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 8-10 sliced cherry tomatoes
  • 2 cups spinach
  • 8 eggs
  • 1/4 cup heavy cream or half and half (sub with coconut milk if dairy free)
  • 2 tbsp Italian seasoning
  • 1-2 tsp salt (to taste)
  • 1/4 cup crumbled goat cheese
  • 10-12 slices Applegate uncured pepperoni
  • Fresh basil (for topping)

Instructions

  1. Preheat oven to 375 degrees Fahrenheit

  2. Heat avocado oil in a heavy oven-proof or cast iron skillet. Sauté onions, bell peppers and tomatoes over medium heat until softened and slightly browned, then add spinach and mix in until wilted.

  3. While veggies are cooking, whisk together eggs, cream and all seasonings.

  4. Pour eggs over veggies and sprinkle goat cheese and pepperoni on top evenly.

  5. Bake skillet in oven for 15 minutes, until it begins to puff up (it will settle and flatten out, don’t worry).

  6. Cut into 8 slices and serve immediately.