Zucchini-Pepperoni Pizza Frittata
Recipe from
Better Homes and Gardens
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.
Servings:
4 servings
Prep Time:
20 mins
Total Time:
36 mins
Ingredients
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3 cupsthinly sliced zucchinisee savings
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4eggs, slightly beatensee savings
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2 tablespoonsall-purpose floursee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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2 teaspoonssnipped fresh oreganosee savings
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2 teaspoonssnipped fresh thymesee savings
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2 teaspoonssnipped fresh marjoramsee savings
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2 teaspoonssnipped fresh basilsee savings
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2 tablespoonsolive oilsee savings
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6 1/4-inch-thicktomato slicessee savings
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6 1/8-inch-thickpepperoni slicessee savings
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4 ouncesthinly sliced mozzarella cheesesee savings
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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.
Nutrition information
Per serving: Calories 286, Total Fat 8 g, Saturated Fat 8 g, Cholesterol 245 mg, Sodium 341 mg, Carbohydrate 8 g, Fiber 2 g, Protein 15 g. Daily Values: Vitamin C 15%, Calcium 15%.
Percent Daily Values are based on a 2,000 calorie diet
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