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Pepperoni and potato frittata with chargrilled capsicum salad
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Budget-friendly pizza frittata serves 8 with flair!
Ingredients:
  • 700g Kestrel potatoes, unpeeled, cut into 2cm pieces (see notes)
  • 160g sliced pepperoni salami
  • 1 red onion, halved, thinly sliced
  • 10 eggs
  • 193.13 gm milk
  • 30.00 ml fresh thyme leaves
  • 125g vintage cheddar, grated
  • 30.00 ml balsamic vinegar
  • 18.20 gm extra virgin olive oil
  • 270g jar chargrilled capsicum, drained, thinly sliced
  • 250g cherry tomatoes, thickly sliced
  • 120g baby rocket
  • 125.00 ml fresh basil leaves
Instructions:
  • In a medium saucepan, submerge the potato in cold water and bring to a boil over high heat. Cook for 6 to 8 minutes until the potato is just tender. Drain and you're ready to go!
  • Preheat oven to 200C/180C fan-forced. Grease a 20cm x 30cm baking pan and line with baking paper.
  • Arrange the pepperoni in a single layer in the prepared pan, then sprinkle the onion on top. Bake for 10 minutes, or until the onion softens slightly.
  • In a large bowl, combine eggs and milk, and season with salt and pepper.
  • Mix in the potatoes with the pepperoni mixture. Scatter 1 tablespoon of fresh thyme evenly. Toss everything together until well combined. Pour the mixture over the eggs. Top with cheese and the rest of the thyme. Bake for 25 to 30 minutes until perfectly set. Let it rest for 10 minutes before serving.
  • In a large bowl, whisk together the vinegar and oil. Add the capsicum, tomato, and rocket. Season with your favorite herbs and spices. Toss everything together until well combined.
  • Garnish the frittata with fresh basil and accompany it with a flavorful capsicum salad.

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