Pepperoni Frittata Recipe

Pepperoni Frittata Recipe photo by Taste of Home

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"We enjoy this fresh-tasting frittata with fresh fruit and toast," shares Nancy Daly of Douglas, Wyoming. "It even makes a good weeknight supper."

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Pepperoni Frittata Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1-1/4 cups chopped onions
2 to 3 tablespoons canola oil
1 cup sliced zucchini
1/2 cup small cauliflowerets
5 eggs, beaten
26 slices pepperoni
1/3 cup grated Parmesan cheese

Directions

In a 10-in. ovenproof skillet, saute the onions in oil until tender. Add the zucchini, cauliflower and eggs. Cover and cook over medium heat for 10-15 minutes or until eggs are nearly set.
Arrange pepperoni over eggs. Broil 6 in. from the heat for 2 minutes. Sprinkle with Parmesan cheese; broil 1-2 minutes longer or until eggs are completely set and top is lightly browned. Cut into wedges. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 181 calories, 14 g fat (4 g saturated fat), 188 mg cholesterol, 299 mg sodium, 5 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Pepperoni Frittata in Quick Cooking January/February 2004, p58