Monday, April 27, 2009

Go out and buy a dozen eggs

OK. Seriously. You have to make this pizza frittata. It is so delicious and easy. Making a regular frittata is simple. A Frittata is basically an omlette you start on the stove, but finish in the oven. In this version you stick everything in a bundt pan and all the cooking is done in the oven.
It does taste sort of pizza-y. Enough so that the Blockette ate all her dinner with minimal fuss last night. She is even excited about eating the leftovers for dinner tonight. Yeah, excited about leftovers. I don't think you could ask for a better review than that.

Baked Pizza Frittata from Foodie with Family
12 large eggs
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
15-20 slices of thin pepperoni
2 cups shredded or finely diced mozzarella cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried mustard powder
1 teaspoon kosher salt
Fresh ground black pepper to taste
Marinara sauce, for serving

Preheat oven to 375°F.  Generously grease a bundt pan.  Evenly distribute the pepperoni slices across the bottom of the pan. Set aside. Crack all eggs into a large mixing bowl and whisk lightly.  Set aside. Whisk flour, baking powder and 1/8 t salt in a med bowl.  Whisk milk into flour mix til smooth.  Add flour/milk mix to eggs along with Italian seasonings, basil, oregano, mustard, salt and pepper and whisk til smooth.  Stir in cheese. Pour egg mix over pepperoni. It doesn’t if pepperoni comes up from the bottom of the pan.  Try to keep it evenly distributed through the egg mix. Place bundt pan on the center rack and bake 45 min til nicely browned and the frittata springs back when pressed gently.  Remove from oven and allow to cool 5 min before turning out onto a cutting board. Slice into thick wedges and serve with marinara sauce. This is fantastic, hot, cold or anywhere in between.

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