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Pepperoni Frittata

Total Time

Prep/Total Time: 25 min.


6 servings

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


  • 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


  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.

Nutrition Facts

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

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