Pizza for Breakfast! Protein packed, savory and delicious. Easy make ahead breakfast.
1 Tablespoon olive oil, plus 1 teaspoon
1 Small yellow onion cut into 1/2" dice
2 Tablespoons chopped fresh garlic
1/2 Cup sliced black olives
1/2 Cup chopped sun tomatoes
8 Eggs, slightly beaten
1 Tablespoon heavy cream
1 Tablespoon chopped fresh thyme
3/4 Cup shredded mozzarella or Italian blend cheese
10-12 extra large pepperoni slices (can use smaller slices- will need more to cover)
2 Tablespoons shredded parmesan for dusting the top
Salt and Pepper
Heat Oven to 375 degrees F
Combine eggs in a large mixing bowl with cream, chopped thyme and a little salt and pepper. Beat gently with large whisk or fork until just combined. Add shredded cheese to egg mixture and stir to incorporate. Set aside
Heat 1 Tablespoon of the olive oil in a 10" cast iron skillet over medium heat
Add onion to skillet with a pinch of salt and pepper. Saute onions until translucent and slightly caramelized
Add Garlic and cook one minute
Add olives and sun dried tomatoes to skillet
Pour egg mixture into the skillet and stir gently to distribute ingredients.
Allow frittata to cook on the stove about two minutes from the time egg mixture is poured.
Use those two minutes to do the following:
Gently float the pepperoni slices on top
Dust with the parmesan
Transfer to oven to finish cooking 10-12 minutes or until eggs are just set.
Remove and allow to cool 5 minutes.
Use rubber spatula to slide frittata onto cutting board, slice into eight servings using a serrated knife.