Zucchini-Pepperoni Pizza Frittata | Midwest Living

Zucchini-Pepperoni Pizza Frittata

Zucchini-Pepperoni Pizza Frittata

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  • Makes: 4 servings
  • Prep 20 mins
  • Cook 15 mins
  • Broil 1 mins to 2 mins

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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.


  • 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 tomato slices, (1/4-inch thick)
  • 6 pepperoni slices (1/8-inch thick)
  • 4 ounces thinly sliced mozzarella cheese


  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.


  • Menu Suggestion: Make it a meal with citrus greens salad and coffee or tea.

Nutrition Facts

(Zucchini-Pepperoni Pizza Frittata)

Servings Per Recipe 4, fiber (g) 2, sodium (mg) 341, pro. (g) 15, cal. (kcal) 286, vit. C (mg) 9, carb. (g) 8, vit. A (IU) 923, calcium (mg) 151, chol. (mg) 245, Fat, total (g) 8, sat. fat (g) 8

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