Recipes using Balanced Bites spices Recipes using Balanced Bites spices
In this recipe:
ITALIAN Spice Blend ITALIAN Spice Blend

ITALIAN Spice Blend

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  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Servings: 8 servings

My dad is a New Year’s Day baby, so when I was growing up, the first day of the year in our household was even more special. To celebrate now, my parents almost always host a big brunch for their friends and prepare tons of food for everyone to enjoy. Along with an antipasto platter, fruit salad, and more, my dad always cooks up a big frittata with a potato crust like this one for the event. Mangia!

This recipe also contains one of our Balanced Bites Spice Blends - ITALIAN Spice Blend - which you can shop here!


  • 1/2 pound russet potatoes 
  • 2 tablespoons ghee, melted, divided 
  • Sea salt and black pepper 
  • 4 ounces pepperoni slices, divided 
  • 1/2 cup artichoke hearts, chopped, plus more for garnish 
  • 1/2 cup sun-dried tomatoes, chopped 
  • 1 dozen large eggs, beaten 
  • 1 tablespoon ITALIAN Spice Blend
  • 2 cups loosely packed spinach, chopped 
  • 3 tablespoons full-fat coconut milk 


Preheat the oven to 375°F. 

Use the slicing blade of a food processor to slice the potatoes about 1/8 inch thick. If you do not own a food processor, use a sharp knife to slice them. 

Brush a large oven-safe skillet or large baking dish with half of the ghee, then line it with the potato slices, allowing them to overlap slightly. Brush the potatoes with more of the ghee, then season lightly with salt and pepper. Bake for 30 minutes, until the potatoes are cooked through and fork-tender. 

Chop two-thirds of the sliced pepperoni, reserving the remaining third for a topping. Heat a medium-sized skillet over medium heat. Add the artichokes, sun-dried tomatoes, and the chopped pepperoni and season with a few pinches each of salt and pepper. Cook for 3 to 4 minutes, until the pepperoni starts to brown and the flavors combine. Turn off the heat. 

In a bowl, combine the eggs, spice blend, spinach, and coconut milk. 

Spread the sun-dried tomato mixture evenly over the potatoes, then pour the egg mixture over top. Place the remaining pepperoni slices on top. Bake for 25 minutes, or until the eggs puff up and the edges are browned. Garnish with additional chopped artichoke hearts. 


To save time making the potato crust, you can use parboiled potatoes. If you do, I recommend using Yukon Gold potatoes and slicing them 1/4 inch thick. Alternatively, you can make this recipe without a crust by skipping those steps entirely and loading the egg mixture into a greased baking dish to cook it as you would a typical frittata.