' Sunday breakfast is a big thing in my house. It’s the only day of the week I will cook breakfast for everyone; otherwise, everyone must fend for themselves. I watch the Rachel Ray show, and she made “Breakfast Pizza”. I thought it sounded good, and it turned out rather nice. Below you’ll find my version of it.
It serves six, and rally could be served for any meal, not just breakfast.
Pizza Frittata
3 tbsp extra virgin olive oil, divided
1 lb Italian sausage, cut into chunks (about 1/4″ slices)
1 cup pepperoni, cut into chunks (I used pepperoni sticks and cut – don’t use slices)
2 bell peppers, your choice of which kinds, cut into 1/4″ -1/2″ inch pieces
2 – 3 cloves garlic, minced or grated
1 small onion, chopped
1 8-oz can plain tomato sauce
1 tsp Italian seasoning
12 eggs
salt & pepper to taste
a splash of milk
1 1/2 cups shredded cheese*
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
Place a large, nonstick, oven-safe skillet (I used a well-seasoned cast iron frying pan, and it worked fine) over medium heat with 2 tbsp olive oil. Add the sausage and cook for about 7 – 8 minutes, or until golden brown. Add pepperoni and peppers. Cook for 5 minutes, or until peppers are soft.
While the sausage, pepperoni and peppers are cooking, heat 1 tbsp olive oil in a small saucepan over medium heat. Saute onion and garlic in the saucepan for five minutes, or until soft. Add tomato sauce and Italian seasoning and bring to a bubble. Let simmer for 5 minutes.
Beat together the eggs, milk, salt and pepper until well blended. Pour over sausage mixture. Let it all cook for a couple minutes, until the eggs on the bottom of the pan have set, then transfer the skillet into the oven. Bake for 10 minutes – the frittata should be nice and puffy and golden brown. Spread tomato sauce over the frittata, then sprinkle with the cheese. Return to the ove for 3 minutes, or until cheese is melted.
Serve immediately.
* I used cheddar the first time I made this. Next time I’ll use mozzarella, or maybe an Italian blend
