The crust for this delicious pizza frittata is actually thin-sliced and baked potatoes. A great option for breakfast, lunch or dinner!
5 mins Cook Time
25 mins Yield: 4 - 6 servings
- 4 Eggland's Best eggs
- 3 large Idaho potatoes, peeled
- 1 tablespoon olive oil
- 4 sun dried tomatoes, packed in oil, thinly sliced
- 1/2 cup sliced black olives
- 2 tablespoons pesto
- 4 oz. turkey pepperoni
- 4 oz. shredded provolone cheese
Preheat oven to 400 degrees F.
Peel potatoes and slice thin using a knife or mandoline slicer.
Arrange potatoes on a 12-inch pizza pan (or in a baking dish) and drizzle with olive oil.
Bake potatoes for 10 minutes.
Meanwhile, whisk eggs, tomatoes, olives and pesto in a large bowl.
Remove potatoes from oven and pour egg mixture over pan. Top with cheese and pepperoni and bake for an additional 15 minutes.
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