Potato Frittata with Pepperoni

Frittata is typically an Italian recipe, but you can make any type of frittata you wish. Frittata is similar to a quiche without the crust. This particular potato frittata is very satisfying, and very flavorful with the added pepperoni. Kids love the idea of a pizza pie, but frittata is an adult favorite, as well. You can substitute other sausages for this recipe. There are ways of lowering the fat and sodium content, which I discuss in this article. Frittata recipes make an inexpensive Sunday brunch or dinner along with a vegetable or salad.

Potato Frittata with Pepperoni


Yield: 3 Servings

Potato Frittata with Pepperoni


  • Appx. 4 large peeled and sliced potatoes
  • 1 cup coarsely chopped onion
  • Appx. 36 gluten-free pepperoni, thinly sliced (more if you like it meaty)
  • 6 beaten eggs
  • 1 cup milk or milk substitute
  • 1 cup shredded cheddar cheese (or Daiya brand cheese substitute)
  • sea salt and freshly ground pepper to taste
  • Extra virgin olive oil


  1. Thinly slice the potatoes. A food processor does this perfectly and easily (and you can use the same food processor to chop your onions.)
  2. Steam the potatoes for about 15 minutes by placing in a large strainer over boiling water, covered.
  3. While the potatoes are steaming, sauté onion until golden brown in a preheated pan with olive oil.
  4. In the same pan with the onion, add the meat and fry until thoroughly cooked, stirring occasionally.
  5. Beat your eggs and add milk, salt and pepper; stir.
  6. Add cheese to milk and egg mixture; and stir lightly with a butter knife.
  7. Lightly grease a 9 x 13” glass baking pan with olive oil.
  8. Add a bit of the egg and cheese to the bottom of the pan, just enough to coat the pan.
  9. Add the steamed potatoes; then the pepperoni and onion (arranging the pepperoni); and add the egg and cheese mixture. If you add additional pepperoni you may want to layer it between layers of potatoes.
  10. Bake at 350°F for 15 minutes; and then raise the temperature to 375°F and cook for an additional 10 minutes.


Variations: You can substitute the pepperoni for other types of sausage such as breakfast links or Italian sausage. Just make sure the sausage is thoroughly cooked. If you wish to use ground sausage, cook the sausage before adding the onions and drain any excess grease; then sauté the onions in the same pan. If you do not have any whole milk, which I did not, you can use 2/3 cup non-fat milk and 1/3 cup half and half. If dairy-free, use almond milk or a gluten-free rice milk. You can add additional cheese if you diet permits. You may use low-fat cheese if you wish to cut the fat. You can also use a turkey sausage, etc. The more fat content you cut the more flavor you will need. You should add additional onion and possibly some sautéed garlic. For low-sodium versions you can use low-sodium sausage or other non-pork meats; avoid the salt, use a lower sodium content cheese, etc.

3 Replies to “Potato Frittata with Pepperoni”

  1. Facebook Comment:

    The kids and I made this tonight for dinner. We made a few changes. I sauteed the onions with mushrooms and added pepper and garlic-no salt. We used the mini-pepperoni’s (all we had on hand). We also did a combo of Italian Shredded Cheese and Extra Sharp Cheddar. We also added black olives on 3/4 of the dish. The last 1/4 we left olive less because my husband does not like them. I also microwaved the potatoes for 6 minutes once they were sliced instead of steaming them. The only thing I would chage would be to cook it about another 10-15 minutes. YUMMO!!!

    ~ KMD

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