Dinner Tonight: Frittata With Pepperoni, Basil, And Fennel Seeds Recipe

• 6 eggs
• 1 teaspoon dried basil
• 1 teaspoon fennel (anise) seeds, crushed
• 1/4 teaspoon ground black pepper
• Pinch of salt
• 1/2 cup shredded mozzarella cheese
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1/4 cup sliced pepperoni (about 1/8 pound)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 1 bell pepper, diced
• 1 clove garlic, minced

1. In mixing bowl, whisk eggs with basil, fennel seeds, black pepper, and salt. Stir in mozzarella, spinach, pepperoni, and Parmesan until completely combined.
2. In medium (10-inch) non-stick skillet, heat olive oil over medium heat until shimmering. Add peppers and onions and cook, stirring often, until onions are golden and peppers are soft, 5-7 minutes. Add garlic and cook for an additional minute, then pour in egg mixture and stir well to combine with vegetables.
3. Preheat broiler to high. Over medium heat, cook frittata until frittata stops jiggling and sides are just beginning to set, 7-8 minutes, then slide under broiler 6 inches from heating element for 2-3 minutes to cook top. Loosen sides with spatula and slide onto plate. Serve warm or at room temperature.

eggs, basil, fennel, ground black pepper, salt, mozzarella cheese, pepperoni, parmesan cheese, olive oil, yellow onion, bell pepper, clove garlic

Taken from www.seriouseats.com/recipes/2010/12/dinner-tonight-frittata-with-pepperoni-basil-and-fennel-seeds-recipe.html (may not work)