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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pepperoni Fritatta Recipe

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This recipe for Pepperoni Fritatta, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Betty Dyer

Category:
Category:

Ingredients:  
Ingredients:  
6 lg. eggs
1/4 c. milk
1/4 tsp. dried basil
1 pkg. O'Brien Frozen Potatoes with Onions & Peppers
1/4 lb. pepperoni
1/2 c. mozzarella cheese, shredded
3 tbsp. olive oil

Directions:
Directions:
Beat eggs with milk, herbs, salt and pepper. Set aside. In a large, nonstick skillet, heat 3 tablespoons oil. Add potatoes and saute for 5 minutes. Add the sliced pepperoni. Pour egg mixture over mixture in skillet. Over low heat, cook until set, lifting eggs with spatula to let uncooked eggs run to bottom. Cover and cook for 10 minutes. Remove from heat and sprinkle with cheese. Let stand for 2 minutes. Cut into wedges and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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