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Pepperoni Frittata

 Pepperoni Frittata
"We enjoy this fresh-tasting frittata with fresh fruit and toast," shares Nancy Daly of Douglas, Wyoming. "It even makes a good weeknight supper."
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.