Tomato & Pepperoni Frittata

Name: Tomato & Pepperoni Frittata
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 Eggs; 1/2 cup Sour cream; 1/2 cup Milk; 2 medium potatoes; 2 medium tomatoes, roughly chopped; 1/2 cup Fresh continental parsley, chopped; 1/2 cup Grated tasty cheese; 2 tbsp Spanish onion, finely chopped; 1/2 cup Pepperoni, sliced & chopped; 1 tsp Minced garlic; 1 Sprinkle of sweet paprika; 1 Salt & pepper to taste

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

Saved

Ingredients

30 mins

4 servings

6Eggs
1/2 cupSour cream
1/2 cupMilk
2 mediumpotatoes
2 mediumtomatoes, roughly chopped
1/2 cupFresh continental parsley, chopped
1/2 cupGrated tasty cheese
2 tbspSpanish onion, finely chopped
1/2 cupPepperoni, sliced & chopped
1 tspMinced garlic
1Sprinkle of sweet paprika
1Salt & pepper to taste

Saved

Steps

30 mins

1

Pre-heat oven to 180*C.
2

Peel potatoes and either boil or microwave until soft. Allow to cool and slice.
3

Mix other ingredients (tomato, parsley, cheese, onion, pepperoni, garlic) in a bowl, then throw them in a prepared cake or quiche dish.
4

Cover mix with sliced potato.
5

In another bowl whisk eggs, sour cream and milk, then pour over the potatoes.
6

Sprinkle some paprika, season with sea salt and cracked black pepper and stick in the oven until golden brown on top.
7

Serve with a nice garden salad. Sensationally simple! Enjoy!