How much does not having to cook with raw meat change your cooking dinner experience? A lot? A little? For me it feels ENORMOUS. Like dinner is barely even a thing if not point I have to handle raw meat. (That should be a message I should batch cook and freeze cooked and shredded chicken more.) For these reasons when a dinner has pepperoni as the meat I am in a good mood due to some simplified and cleaner food prepping.
This is a fun breakfast for dinner idea!
PEPPERONI EGG SKILLET
Serves 3-4
1 tablespoon butter
1/2 cup onion, sliced
1 cup pepperoni, halved
2 cups grape tomatoes, halved
2 cups red potatoes, cooked and sliced
1 tablespoon oregano
1/2 cup spinach leaves
4 eggs
1/4 cup basil
1 cup ricotta
Salt & pepper
Melt butter in a skillet over medium heat. Add onion and pepperoni. Saute for 3-5 minutes. Add potatoes, tomatoes, oregano, spinach, and salt & pepper.
Crack eggs into pan. Cover and cook for about 3-4 minutes. Serve with basil and dollops of ricotta cheese.
- 1 tablespoon butter
- ½ cup onion, sliced
- 1 cup pepperoni, halved
- 2 cups grape tomatoes, halved
- 2 cups red potatoes, cooked and sliced
- 1 tablespoon oregano
- ½ cup spinach leaves
- 4 eggs
- ¼ cup basil
- 1 cup ricotta
- Salt & pepper
- Melt butter in a skillet over medium heat. Add onion and pepperoni. Saute for 3-5 minutes. Add potatoes, tomatoes, oregano, spinach, and salt & pepper. Crack eggs into pan. Cover and cook for about 3-4 minutes. Serve with basil and dollops of ricotta cheese.
Adapted from Go Bold With Butter.
