Zucchini-Pepperoni Pizza Frittata

This pizza-style main dish egg recipe has slices of fresh zucchini and tomatoes along with pepperoni and herbs. Serve the hearty frittata, along with a fruit or green salad, for breakfast, brunch, or dinner.


Zucchini-Pepperoni Pizza Frittata

by 2  people


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Ingredients
  • 3   cups 
    thinly sliced zucchini
  • 4   
    eggs, slightly beaten
  • 2   tablespoons 
    all-purpose flour
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    freshly ground pepper
  • 2   teaspoons 
    snipped fresh oregano
  • 2   teaspoons 
    snipped fresh thyme
  • 2   teaspoons 
    snipped fresh marjoram
  • 2   teaspoons 
    snipped fresh basil
  • 2   tablespoons 
    olive oil
  • 6   
    1/4-inch-thick tomato slices
  • 6   
    1/8-inch-thick pepperoni slices
  • 4   ounces 
    thinly sliced mozzarella cheese
Directions
1.
Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.
2.
Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.
3.
Heat olive oil in an 8-inch broilerproof skillet over medium heat. Carefully transfer zucchini mixture to hot skillet. Cook over medium heat about 15 minutes or until egg mixture is mostly set (surface will be moist). Do not stir.
4.
Layer on tomato, pepperoni, and mozzarella cheese. Place skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or until top is set, cheese has melted, and pepperoni is sizzling. Cut into eight wedges. Makes 4 servings.
Tip
  • Menu Suggestion: Make it a meal with citrus greens salad and coffee or tea.
Nutrition information
Per Serving: cal. (kcal) 286, Fat, total (g) 8, chol. (mg) 245, sat. fat (g) 8, carb. (g) 8, fiber (g) 2, pro. (g) 15, vit. A (IU) 923.21, vit. C (mg) 8.86, sodium (mg) 341, calcium (mg) 151.45, Percent Daily Values are based on a 2,000 calorie diet
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