PEPPERONI FRITTATA

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Pepperoni Frittata image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 181 calories, Fat 14g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 299mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

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