This Sunday I decided I would take a stab at a recipe I found at Better Homes and Gardens. The one thing I try to always have on hand are a small assortment of Italian spices like basil, thyme, parsley, oregano, sage, and marjoram. Buttered noodles with spices is my go-to recipe when I’m craving starches but don’t want to attempt anything complicated. Because of this, the recipe I chose seemed to have a lot of ingredients, but because a lot of them were spices, I was good to go.

I went with Zucchini-Pepperoni Pizza Frittata because I figured it would be easy to split into a few days worth of dinners and would be easy on my pocket as well. It calls for:

• 3 cups thinly sliced zucchini
• 4 eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons snipped fresh oregano
• 2 teaspoons snipped fresh thyme
• 2 teaspoons snipped fresh marjoram
• 2 teaspoons snipped fresh basil
• 2 tablespoons olive oil
• 6 1/4-inch-thick tomato slices
• 6 1/8-inch-thick pepperoni slices
• 4 ounces thinly sliced mozzarella cheese

I made some minor adjustments. I didn’t use fresh anything because, well, I can’t afford fresh herbs and spices and I especially can’t afford any waste, which would happen a lot since I am only cooking for myself. The grape tomatoes I had (which I buy because my parents tell me they have the best flavor of any store-bought tomato) were going bad, so I decided not to use them. Instead, I decided I would just spoon on a little spaghetti sauce as a pizza sauce substitute. I bought a bag of really small pepperoni and just took a handful of them and cut them up because I like smaller pieces spread around. Instead of mozzarella I used provolone and simply broke them into pieces. Other than that, I followed the recipe closely.



It turned out better than I expected and actually reheats pretty well. I don’t think I will make it again just because the pieces are pretty thin and I am a busy girl who needs a bigger supper than this recipe can provide. Other than that, I would recommend it to any egg lover who wants to try something new. I’m really starting to like making my meals ahead of time. It says time and energy when I don’t have to decide every day what I want to eat.

What was your favorite thing you ate in the past week? Do you like egg dishes such as this one?

This post is a part of Tasty Tuesday at Balancing Beauty and Bedlam.