Pizza Frittata

And who doesn't like pizza? Breakfast is served! 

Ingredients:

- 8 eggs

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1 Tbs olive oil

- 8 oz. sliced mushrooms

- 1/2 cup pepperoni

- 4 oz. shredded mozzarella cheese

- 1/4 to 1/2 cup pizza sauce

- chopped basil

Set rack about 6 inches from the broiler; preheat broiler. In a large bowl, beat eggs with salt and pepper. Set aside.

In an oven-proof skillet (about 10 inches) heat oil over medium-high heat. Add mushrooms and cook, stirring often, for about 5 minutes. Add pepperoni and then pour in eggs. Tilt pan to evenly distribute and then scatter mozzarella on top. Reduce heat to medium. As eggs on bottom set, gently slide spatula under, lifting so the raw eggs flow underneath. When eggs are about halfway cooked, spoon on the sauce. 

Broil until top is set and starts to brown. Let set 5 minutes before serving, garnishing with freshly chopped basil. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Who doesn't have a nice day when there's pizza for breakfast?" - Me 

Instant Pot Pork Tenderloin with Watermelon Panzanella

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. This version keeps the same look but is made with watermelon instead of tomatoes. It goes from sweet to savory, which is a huge hit in this household! 

Ingredients:

- 1.5 lbs. pork tenderloin

- 5 Tbs olive oil, divided

- 1/2 tsp. creole seasoning

- 1/2 tsp. pepper

- 1/4 tsp. salt

- 1/3 cup chicken stock

- 3 slices toasted/crusty whole-wheat bread, cubed

- Zest and juice of one lime

- 1/2 tsp. jalapeno peppers, minced

- 4 cups watermelon, cubed

- 1/2 cup fresh basil, chopped

- 1/2 cup crumbled feta cheese

Turn on Instant Pot to sauté mode. Rub pork tenderloin with creole, pepper, and salt. Add 2 tablespoons olive oil to the pot. Once hot, brown the pork on both sides. Add the chicken stock while scraping bits off the bottom of the pot. Secure lid and cook pork on Manual - high pressure mode for 7 minutes. After the 7 minutes, allow pot to natural release for 5 minutes before doing a manual release (always put a towel over the release valve before performing a manual release so you don't burn yourself with the steam).  Remove pork and let set while making the panzanella. 

Toast bread until it's very crusty. Once cool to the touch, cut it into cubes. In a large bowl, add 3 tablespoons of olive oil, the zest and juice of the lime, jalapeño peppers, watermelon, basil, and feta cheese. Add the bread and toss to coat. 

Slice pork and serve with watermelon panzanella. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sweet summer vibes leaves no room for negativity." - Anonymous