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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."
  • 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


  • 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.

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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.