INGREDIENTS
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1 tablespoon extra virgin olive oil
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2 large Yukon gold potatoes, peeled, Blade C
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salt and pepper, to taste
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1/2 teaspoon garlic powder
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1 dozen large eggs
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1 cup canned diced tomatoes, drained
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½ teaspoon dried oregano
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½ teaspoon dried basil
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¼ teaspoon onion powder
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½ cup diced turkey pepperoni slices
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1 cup shredded mozzarella cheese
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12 slices of turkey pepperoni
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2 tablespoons grated parmesan cheese, to garnish