Tomato & Pepperoni Frittata Recipe

Name: Tomato & Pepperoni Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Eggs; 1/2 cup Sour cream; 1/2 cup Milk; 2 medium potatoes; 2 medium tomatoes, roughly chopped; 1/2 cup Fresh continental parsley, chopped; 1/2 cup Grated tasty cheese; 2 tbsp Spanish onion, finely chopped; 1/2 cup Pepperoni, sliced & chopped; 1 tsp Minced garlic; 1 Sprinkle of sweet paprika; 1 Salt & pepper to taste

Servings: persons

6 Eggs
1/2 cup Sour cream
1/2 cup Milk
2 medium potatoes
2 medium tomatoes, roughly chopped
1/2 cup Fresh continental parsley, chopped
1/2 cup Grated tasty cheese
2 tbsp Spanish onion, finely chopped
1/2 cup Pepperoni, sliced & chopped
1 tsp Minced garlic
1 Sprinkle of sweet paprika
1 Salt & pepper to taste

1
Pre-heat oven to 180*C.
2
Peel potatoes and either boil or microwave until soft.
3
Allow to cool and slice.
4
Mix other ingredients (tomato, parsley, cheese, onion, pepperoni, garlic) in a bowl, then throw them in a prepared cake or quiche dish.
5
Cover mix with sliced potato.
6
In another bowl whisk eggs, sour cream and milk, then pour over the potatoes.
7
Sprinkle some paprika, season with sea salt and cracked black pepper and stick in the oven until golden brown on top.
8
Serve with a nice garden salad.
9
Sensationally simple!
10
Enjoy!

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 Eggs, 1/2 cup Sour cream, 1/2 cup Milk, 2 medium potatoes, and more.

Yes, Tomato & Pepperoni Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato & Pepperoni Frittata

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