This is one of our favourite hot lunch meals at home. I especially like to make it when I feel like we’ve been eating wheat heavy (say, after Thanksgiving perhaps?). Paired with a side salad it’s a feel good meal that just hits the spot.
This tends to be a last-minute meal for us – when I’m not sure what to make or don’t have the energy to make something more involved. As a result, we tend to eat it this as a vegetarian meal, sans pepperoni, since it’s not something I generally keep on hand. It’s delicious both ways, although the pepperoni definitely makes it more pizza-esque. To double-y seal the pizza deal you can serve it with pizza sauce or pasta sauce for dipping.
When you just don’t feel like cooking and are looking for a quick and easy, feel good meal, this is your ticket.
If desired serve with pizza sauce or pasta sauce, for dipping. Make this vegetarian by omitting the pepperoni. If making gluten-free make sure to you gluten-free certified pepperoni.
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1/2 red bell pepper, chopped
- 1/2 onion, chopped
- 1 cup sliced mushrooms
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt (plus more, to taste)
- 1/4 teaspoon pepper (plus more, to taste)
- 1/2 cup cheddar cheese
- 1/2 cup sliced pepperoni
Preheat a 9-inch oven safe skillet over medium heat on the stove top. Add butter and oil. Once butter has melted, add bell pepper, onion, and mushrooms. Cook, stirring occasionally, until vegetables have softened and onions are translucent. Season, to taste, with salt and pepper.
Meanwhile in a medium-sized bowl, whisk together eggs, milk, basil, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Once vegetables are tender pour egg mixture gently over all. Do not stir. Once the bottom of the frittata has set, carefully lift the edges to allow uncooked eggs to flow underneath. Once the frittata is almost set (just the top will be moist), top with cheese and pepperoni. Place under a broiler, set on high, and allow to cook for several minutes until cheese is melted and bubbly, and eggs are completely set. Remove from oven and serve.