Pepperoni Frittata Recipe
Pepperoni Frittata Recipe photo by Taste of Home
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Pepperoni Frittata Recipe

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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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 181 calories, 14g fat (4g saturated fat), 188mg cholesterol, 299mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein.


  1. 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.
  2. 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.
Originally published as Pepperoni Frittata in Quick Cooking January/February 2004 , p58

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bonito15 User ID: 6959830 259688
Reviewed Jan. 15, 2017

"This was easy to prepare and I did use half pepperoni and half mushrooms - my husband on the other hand, loved the pieces with more pepperoni - this is a keeper"

uncleleo User ID: 4500356 129687
Reviewed May. 11, 2010

"Recipe was a bit too spicy from the pepperoni. I reduced amount (pepperoni) by half and added 1/3 cup sliced mushrooms."

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