Resting On My Laurels For Sunday Brunch

No! It is not another pizza post! Well, not quite anyway.

Sometimes you open the refrigerator and just hope for inspiration, knowing a trip to the market is long overdue. Sometimes you get lucky! Today I found leftovers on hand to transform into this beautiful frittata, just perfect for Sunday brunch. So I've written up the recipe below with essential ingredients and instructions -- not exactly how it came into being around here this morning, but . . .

Truth is, what I found were bits and pieces of packaged ingredients. Confession is good for the soul, right? Ore-Ida frozen Potatoes O'Brien, including onions and pepper, of course, a partial stick of pepperoni, McCormick blends of seasonings in little grinder bottles, Paul Newman's marinara, and a Kraft crumbles cheese blend of provolone, feta and Parmesan fell into my line of sight as I stood facing my consumer shortcomings. I'd love to be able to say that I don't know how all of these processessed and packaged items appeared in my fridge, but I do. Hey! I did dice the pepperoni and I do have a magnificent herb garden, blocks of cheeses, and the ability to make my own marinara -- just not today.

Today was Sunday, so I gave it a rest. Brunch was delicious and, at the insistence of my favorite husband, I wrote it down for future frittata Sundays. It was worth at least that much effort -- and it was the least I could do!

PIZZA FRITTATA
3/4 c. diced pepperoni
2 c. diced potatoes
1/2 c. diced onions
1/4 c. diced red and green peppers
1/4 c. tsp. garlic pepper
1/2 tsp. pizza seasoning
5 - 6 eggs, beaten
1 c. marinara sauce
1 c. provolone, feta, Parmesan cheese blend

Preheat oven to 400 degrees. In a large, non-stick skillet, sauté pepperoni for about 1 minute over medium heat; remove excess fat and return pepperoni to skillet. Add potatoes, onions and peppers, garlic pepper and pizza seasoning to pan and toss to blend. Sauté over medium heat, stirring occasionally, until potatoes are cooked through and lightly browned. Pour eggs over potato mixture and reduce heat to medium-low. As eggs begin to set, lift edges to allow uncooked egg to flow underneath. Continue to cook until eggs are almost completely set. Spoon marinara sauce over eggs and top with cheese mixture. Place skillet on middle oven rack and change oven setting to broil. Check frequently and remove skillet when sauce is bubbly and cheese is lightly browned. Cool for a few minutes before cutting into wedges to serve. Can also be served at room temperature. Serves 4.