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Zucchini-Pepperoni Pizza Frittata
- Makes: 4 servings
- Prep 20 mins
- Cook 15 mins
- Broil 1 mins to 2 mins
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
tomato slices, (1/4-inch thick)
-
6
pepperoni slices (1/8-inch thick)
-
4
ounces
thinly sliced mozzarella cheese
Directions
- Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.
- Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.
- 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.
- 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 Facts
(Zucchini-Pepperoni Pizza Frittata)
Servings Per Recipe 4, pro. (g) 15, cal. (kcal) 286, fiber (g) 2, sodium (mg) 341, calcium (mg) 151, carb. (g) 8, vit. C (mg) 9, vit. A (IU) 923, sat. fat (g) 8, chol. (mg) 245, Fat, total (g) 8