- 12 large eggs
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 15-20 slices of thin pepperoni
- 2 cups shredded or finely diced mozzarella cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried mustard powder
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- Marinara sauce, for serving
Preheat oven to 375°F. Generously grease a bundt pan with oil or butter. Evenly distribute the pepperoni slices across the bottom of the pan. Set aside.
Crack all eggs into a large mixing bowl (preferably one with a pouring spout) and whisk lightly. You don’t need to have everything perfectly even, but you should have the yolks broken up and partially mixed into the whites. Set aside.
Sift or whisk together the flour, baking powder and 1/8 teaspoon salt in a medium bowl. Whisk the milk into the flour mixture until smooth. Add the flour/milk mixture to the eggs along with the Italian seasonings, basil, oregano, mustard, salt and pepper and whisk until smooth. Stir in the cheese.
Pour the egg mixture over the pepperoni. It doesn’t matter one way or the other if the pepperoni comes up from the bottom of the pan, so don’t sweat it if it does. Jjust try to keep it evenly distributed through the egg mixture.
Place bundt pan on the center rack of the preheated oven and bake for 45 minutes, or until nicely browned and the frittata springs back when pressed gently. Remove from oven and allow to cool five minutes before turning out onto a cutting board. Slice into thick wedges and serve with marinara sauce. This is fantastic, hot, cold or anywhere in between.