When you’re a busy mom with busy kids, the one pot meal is your friend. This pepperoni, avocado, and sun dried tomato frittata is cooked in a skillet on your stove, no need to transfer into an oven-safe dish. I’m a fan of anything that saves me dishes, so this is definitely a win for me. To make this meal all you need is a knife, chopping board, bowl, fork or whisk, skillet, and spatula.
The thing about frittatas is not only do they taste great, they’re also a great way to use up leftovers. This day I added some pepperoni, avocado, sun dried tomatoes, and orange bell pepper. Other times I’ve used spinach, chopped up broccoli, or shredded chicken from dinner the night before. It’s fun and economical to experiment! Leave out the meat for a vegetarian dish. Try adding diced heirloom tomatoes and cilantro for a Mexican-style dish, or leftover butter chicken and some cumin for an Indian-inspired frittata.
The basic process is as follows. In a large bowl, beat your eggs (I use 10 eggs for my family of 4) with salt, pepper, and your favourite spices. I love basil with the sundried tomatoes! Next, heat some coconut oil in a large skillet over medium heat. Saute your diced onion, minced garlic, veggies, tomato paste, and protein until the onions are soft. I wait to add the diced avocados until near the end as they’re already pretty soft.
Turn the stove down to medium-low, then pour the egg mixture over the contents of your skillet. Don’t stir the eggs in. You want the egg to sit on top of the other stuff. Sprinkle a generous amount of grated cheese on top of the egg, and again, don’t stir. As Keira and hubs can’t eat dairy, I make our frittatas half with cheese and half without. Pop the lid on and let it cook on the stove for about 12-15 minutes until the centre is done and the egg fluffs up. Keep an eye on the edges. If they start to brown, the underside of your frittata is starting to burn too.
Cut your cooked frittata into pie wedges and serve with some raw veggies and dip.
Pepperoni, Avocado, and Sun dried Tomato Stovetop Frittata
Ingredients
- 10 eggs
- 1 teaspoon dried basil or handful of fresh basil leaves chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon coconut oil
- 1/2 red onion. diced
- 2-3 cloves of garlic minced
- 1 cup pepperoni or other protein, diced
- 1/2 red orange, or yellow bell pepper, diced
- 1/4 cup sun dried tomatoes diced
- 2 tablespoons tomato paste
- 1 avocado peeled, pitted, and diced
- 1/2 cup grated cheese cheddar, mozza, Emmental, etc.
Instructions
- In a large bowl, add eggs, basil, salt, and pepper. Beat until eggs are frothy.
- Heat coconut oil in a large skillet over medium heat. Once shimmering, add diced onion and minced garlic, and saute for 2-3 minutes.
- Add diced pepperoni, bell pepper, sun dried tomatoes, and tomato paste. Continue to saute until onions are soft. Add diced avocado and mix in at the last minute.
- Turn heat down to medium-low, and pour egg mixture over the cooked ingredients in skillet. DO NOT STIR.
- Sprinkle grated cheese evenly over top of egg mixture. DO NOT STIR.
- Cover and cook for 12-15 minutes until the centre is cooked. Cut into wedges and serve.
You make this look so good,I am going to try this for sure.Thanks
Frittatas are indeed a great way to use left over ingredients. This makes my mouth water!
This sounds delicious! I’ve never made a frittata but I’m going to try this recipe soon, maybe on Sunday!
Thanks!
looks yummy!
We live in an old house with no dishwasher, so I’m always interested in recipes that don’t ask me to use a million dishes. This time of year, I’m also all about not using my oven. I like that this can be done on the stovetop. Thanks for sharing, Olivia!
I’m always looking for new quiche and fritatta recipes to make for company! This one looks amazing!
These are so good to make and one way to clean out your fridge to use up them veggies
Your recipes are still dazzling me, Olivia! Keep them coming. I am going to surprise my son this weekend with this extravagant breakfast that I think he will love!
Aw, thanks Karen! I hope it went well!
Love that there is avocado included in this recipe, I’d probably add a little more since I’m such a fan. And add something other than pepperoni….
This recipe and the pizza inspired frittata muffins look amazing.
My family is a big fan of frittatas but I’ve never tried this combination before. It sounds scrumptious!
This looks so yummy! I’ve never made anything like it but maybe I could give it a shot!
I’ve never made frittata but I’m going to try this,but it looks awesome !
Thanks for sharing this recipe,i tried it and i was a keeper !
Thanks! Glad to hear you liked it. 🙂
This sounds SO good! I love frittata!
The recipe sounds good and it is great that it is such a time saver.
This recipe sounds so good, thanks for sharing!
This looks really delicious!
It was so nice to find this recipe because I have al the ingredients in my fridge to make it and it looks very good.Thank you for posting it.
This looks good. I’m a vegetarian & my husband is not, so I’d adjust it by using two small fry pans & only add the pepperoni to his pan. I’d imagine that would shorten the cooking time some.
I think you’re right. Just check on it regularly. I poke the middle with a fork to see if it’s done. 🙂
My husband loves to make frittatas but we’ve never tried this combination. It sounds scrumptious!
This looks so good. Pinned
Wow looks delish. Anything with sundried tomatoes and avocados I will love. I want to make this for the 4th of July brunch. I am definitely pinning this one
This sounds great. Thank you for sharing!
That looks so good! I love quiche and I’d try this recipe with spinach and bacon! And the fact that you only use one pot is an added bonus! I’m pinning it for later, thanks for sharing it!
This looks amazing. It seems like it would be easy to play around with the veggies too.
This looks delicious! Can’t wait to try it out!
This looks amazing. I bet my kids would love it.