Delicious Frittata

garnetsilver

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1/2 lb Russet potatoes
2 TB clarified butter
salt and pepper
4 oz. pepperoni slices, divided
1/2 cup canned artichoke hearts, chopped
1/2 cup sun dried tomatoes, chopped
1 doz. eggs, beaten
2 cups loosely packed spinach, chopped
3 TB coconut milk
Italian seasoning

Preheat oven to 350. Slice potatoes into thin slices. (A mandolin is excellent for this!) Brush a cast iron skillet with oil or clarified butter, then line it with the potato slices, slightly overlapping. Season with salt and pepper. Bake for about 20 minutes or until potatoes are fork tender.

Chop two thirds of the pepperoni, reserving the remainder for topping. Heat a medium sized skillet, and add the chopped sun dried tomatoes, chopped and drained artichokes, and chopped pepperoni. Cook for two to three minutes, then turn off heat.

In a bowl, combine the eggs, Italian seasoning, and coconut milk. Spread the tomato/artichoke/ pepperoni mixture over the potato crust, then pour the egg mixture over it. Place remaining pepperoni slices on top. Bake for 25 minutes, until the eggs puff up and are browned.

This is really tasty with an additional topping of crumbled Feta cheese just before baking.
 
1/2 lb Russet potatoes
2 TB clarified butter
salt and pepper
4 oz. pepperoni slices, divided
1/2 cup canned artichoke hearts, chopped
1/2 cup sun dried tomatoes, chopped
1 doz. eggs, beaten
2 cups loosely packed spinach, chopped
3 TB coconut milk
Italian seasoning

Preheat oven to 350. Slice potatoes into thin slices. (A mandolin is excellent for this!) Brush a cast iron skillet with oil or clarified butter, then line it with the potato slices, slightly overlapping. Season with salt and pepper. Bake for about 20 minutes or until potatoes are fork tender.

Chop two thirds of the pepperoni, reserving the remainder for topping. Heat a medium sized skillet, and add the chopped sun dried tomatoes, chopped and drained artichokes, and chopped pepperoni. Cook for two to three minutes, then turn off heat.

In a bowl, combine the eggs, Italian seasoning, and coconut milk. Spread the tomato/artichoke/ pepperoni mixture over the potato crust, then pour the egg mixture over it. Place remaining pepperoni slices on top. Bake for 25 minutes, until the eggs puff up and are browned.

This is really tasty with an additional topping of crumbled Feta cheese just before baking.
Sounds yummy and I'm not sure if I even like artichokes.
 
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