Ingredients
| 2 | tablespoons olive oil |
| ½ | cup chopped onions |
| ½ | cup chopped green pepper |
| ½ | cup chopped mushrooms |
| 10 | eggs |
| Salt and pepper, to taste | |
| 1 | teaspoon Italian seasoning |
| ¼ | cup sliced cherry tomatoes |
| ⅓ | cup shredded mozzarella cheese |
| ⅓ | cup Parmesan cheese |
| ½ | cup HORMEL® Pepperoni |
| ⅜ | cup cherry tomatoes, sliced |
Directions
Preheat the oven to 400°F.
Heat the olive oil in an oven-proof skillet and add the onions, peppers and mushrooms.
While the vegetables cook, mix the eggs, salt, pepper, Italian seasoning and cheeses in a bowl. Combine well.
After 10 minutes pour the egg mixture into the skillet, and shake it to distribute everything evenly.
Lay the pepperoni and sliced tomatoes on top of the eggs.
After about 2 minutes, when the eggs start to set on the side of the pan, put the skillet into the oven.
Cook for 12 to 15 minutes or until the center is set and frittata is puffy.