- 1/2 pound ground pork
- 1 tablespoon ITALIAN Spice Blend
- 8 eggs
- 1 1/4 teaspoons sea salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1 tablespoon cooking fat
- 1 bell pepper, sliced
- 5 mushrooms, sliced
- 3 green onions (scallions), sliced
- 1/2 cup sliced olives
Preheat the oven to 400°F.
Heat a large oven-safe skillet over medium heat. While the skillet is heating up, combine the ground pork and Spice Blend in a mixing bowl and mix them together until the spices are evenly distributed. Add the meat to the skillet and cook until just a little pink is visible, about 10 minutes, breaking up the meat with a heat-safe spatula or wooden spoon as it cooks. Remove the pork from the pan and set aside. (Do not wash the pan; you will use it again.)
In a small bowl, whisk together the eggs, 1 teaspoon of the salt, and the pepper. In another small bowl, stir together the tomato sauce, basil, oregano, granulated garlic, and the remaining 1/4 teaspoon of salt. Set both bowls aside.
Melt the cooking fat in the pan (the same pan you used to cook the pork) over medium heat, then add the bell pepper and cook until it starts to soften, about 5 minutes. Add the mushrooms and cook for 2 minutes or until they soften slightly. Put the meat back into the pan along with the majority of the green onions (reserving some for garnish) and the olives and stir to combine all the ingredients.
Pour in the egg mixture and tilt the pan back and forth until the eggs cover the entire bottom of the pan. If necessary, give the ingredients a gentle stir to distribute them evenly. Let cook for about 5 minutes or until the edges begin to set.
Drizzle the tomato sauce mixture over the eggs, then place the pan in the oven and cook for 8 to 10 minutes or until the eggs are set. To check, use a knife to make a cut in the center of the frittata—if raw egg runs along the cut, cook for another 2 to 3 minutes and check again.
Let sit for 5 minutes before slicing and serving.