Skillet Frittata with Pesto and Pepperoni.
Equipment
- oven-safe skillet cast iron
Ingredients
For the frittata
- 6 pasture-raised eggs
- ½ cup sharp white cheddar or another white cheese
- 1 tablespoon heavy cream or half and half whole milk can also be used
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- salt and pepper
For topping the frittata
- 1 tomato sliced thinly
- ½ cup sliced uncured pepperoni
- 2 tablespoons pesto
- ½ cup sharp white cheddar or another white cheese
- 1 tablespoon butter for greasing the skillet
Instructions
- Preheat the oven to 400℉.
- In a medium bowl, mix together the eggs, heavy cream, shredded cheese, oregano, salt, and pepper.
- Heat an 8 inch cast iron or oven-safe skillet over medium heat, then grease the pan with butter. Pour the egg mixture into the skillet. Cook for 3-4 minutes.
- Once the edges start to set top the frittata with the toppings: Tomatoes, pepperoni slices, pesto, and shredded cheese.
- Bake I the preheated oven until the eggs are set, about 15 - 20 minutes. Remove from oven and cool slightly before slicing and serving. Store covered in fridge for up to 4 days!