Method

Preheat the broiler. Beat together the eggs, basil, anise seed, black pepper, and salt in a medium bowl. Stir in the mozzarella, spinach, pepperoni, and Parmesan cheese.

Heat the oil in an ovenproof, nonstick medium skillet over medium heat. Stir in the onion and bell pepper and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute.

Pour the egg mixture into the skillet and stir to combine the eggs and vegetables. Decrease the heat to low and cook the frittata until the egg mixture has set on the bottom and begins to set on top, about 5 minutes. Transfer the skillet to the broiler and continue cooking until the frittata is set, 3 to 4 minutes. A traditional frittata is not browned. Loosen the edges of the frittata with a spatula, slide the frittata onto a plate, and serve immediately.

Serves 4

—From The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberly Toqe/Andrews McMeel Publishing     click for book review

more egg recipes       more breakfast recipes       more chef & cookbook breakfast and brunch recipes