This beautiful Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers makes for a cozy and delectable breakfast, brunch or dinner!
This is a sponsored post on behalf of Botticelli Foods. As always, all opinions are 100% my own. Thank you for supporting the brands that help make Ciao Chow Bambina possible.
Ahhhh! There’s nothing like a good frittata! Served with a slice or two of crusty bread and a piping hot mug of coffee, or a nice red blend, depending on the time of day 😉 , you’re on your way to an experience that’s supremely comforting and perfectly casual…one that begs you to show up dressed in your finest flannels and fuzzy slippers.
This Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers is no exception.
With Botticelli Extra Virgin Olive Oil, diced potatoes, green and red bell peppers, diced onion, eggs, spices and pepperoni – it’s a dish I could live on.
The thing I love most about frittata is its versatility. It comes together simply, using any number of ingredients from your fridge and pantry.
Botticelli Extra Virgin Olive Oil is an ingredient I keep well-stocked. A gorgeous and delicious olive oil, it derives its distinctive dark green color, full-fruit flavor and rich aroma through the careful selection of quality olives at their first pressing. Perfect for cooking, sautéing and for making salad dressings, there’s not much you can’t use this extra virgin olive oil for.
I adore it for dipping Italian bread, for topping my favorite pasta dishes and for making frittata…
I’m a big fan of using Botticelli Extra Virgin Olive Oil when sautéing vegetables for my favorite egg-inspired dish.
A nice pour and a knob of butter are perfect companions when creating flavor, texture and color.
This dish is sure to ignite your tastebuds the moment its aroma perfumes the air.
With the chop of a potato, the glug of fruity olive oil, and the scrape of your spatula across a cast iron pan, you won’t want to wait a minute longer than you have to before digging in!
- ¼ cup Botticelli Extra Virgin Olive Oil
- ¼ cup butter
- 4 large potatoes, diced
- 1 large sweet onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Salt & black pepper, to taste
- 2 tsp dried oregano
- ¼ tsp red pepper flakes
- ⅛ lb. thinly sliced pepperoni
- 12 large eggs
- ¾ cup grated Parmigiano Reggiano plus more for garnish
- 1 cup shredded mozzarella
- In a large cast iron or skillet, heat the olive oil and butter.
- Add the potatoes, onion and bell peppers. Cook over low heat until they are tender and the potatoes are golden.
- As they cook, add the salt, black pepper, oregano and red pepper flakes.
- In the meantime, using a hand mixer, mix the eggs with the grated Parmigiano and shredded mozzarella until it becomes frothy.
- Once the vegetables are soft and golden, place a layer of pepperoni then add the eggs to the pan.
- Cook over low heat.
- When the eggs have set around the edge, and only the surface is runny, place the pan under the broiler for as long as it takes for the eggs to set and become browned. 2 - 3 minutes.
- Remove pan from oven and serve immediately with an extra grate of Parmigiano.