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.
- 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.)
- 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.