- 1 lb ground pork, 80/20
- 1/2 of red onion, thinly sliced
- 1 green bell pepper, sliced
- 1 2.25 oz can of sliced black olives
- 4 tsp of Italian Seasoning
- 2 tsp of granulated garlic
- 2 tsp of granulated onion
- 1 14 oz tomato sauce
- salt and pepper to taste
- 10 eggs, whisked
For the Frittata:Preheat oven to 350 degrees.Add pork to a skillet heated over medium heat. Season with 1 tsp of Italian Seasoning, 1 tsp of granulated garlic, 1 tsp of granulated onion, and salt and pepper to taste. Break pork up with wooden spoon and cook until brown.Once pork is fully cooked, transfer to a plate and set aside.Add one tablespoon of olive oil to the skillet and add bell pepper and onion and cook until slightly soft, about 5 minutes.While onions and peppers cook, add eggs to a large bowl and whisk. Season with salt and pepper to taste.Next, add pork and sliced olives to the skillet. Add whisked eggs to skillet. Place skillet in preheated oven and cook for 20 to 25 minutes or until eggs are stiff. For the marinara sauce:Add tomato sauce to a pot over medium heat. Add 2 tsp Italian Seasoning, 1 tsp of granulated garlic, and 1 tsp of granulated onion. Simmer over low heat while the frittata cooks. When frittata is ready, remove from oven, drizzle over marinara sauce and serve.
