Pepperoni Frittata

Name: Pepperoni Frittata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Italian Breakfast, Italian Brunch, Italian Recipes
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

bonito15

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

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.