Pepperoni Frittata Recipes

PEPPERONI FRITTATA

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

Ingredients

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.

PEPPERONI FRITTATA

Pepperoni Frittata image

Make and share this Pepperoni Frittata recipe from Food.com.

Provided by Mainely Debbie

Categories Breakfast

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup onion, chopped
1 cup sliced zucchini, sauteed or 1 cup cut broccoli, cooked
1/2 cup cauliflower, cooked
2 -3 tablespoons olive oil
5 eggs, slightly beaten
1/3 cup grated parmesan cheese
3 1/2 ounces sliced pepperoni

Steps:

Saute onion in olive oil over medium heat until tender.
Add zucchini or broccoli and cauliflower to onions.
In a seperate bowl beat eggs and cheese together until blended.
Add pepperoni to egg mixture.
Pour over vegetables in skillet.
Cook on low heat about 15 minutes until just about set.
Finish cooking by putting pan under the broiler for about 1 minute until completely set.

Nutrition Facts : Calories 212.1, Fat 16.9, SaturatedFat 5.5, Cholesterol 200.4, Sodium 440.3, Carbohydrate 3.7, Fiber 0.9, Sugar 1.6, Protein 11.2

MINI PEPPERONI FRITTATAS

Mini Pepperoni Frittatas image

Mini Frittatas can be made a day or two ahead of a buffet and reheated. Serve on toast rounds. Or just plain nice to have ready for a quick breaky over the busy season.

Provided by Derf2440

Categories Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 large plum tomatoes
9 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup shredded mozzarella cheese
1/2 cup finely diced green onion
1/2 cup finely chopped pepperoni

Steps:

Preheat oven to 350°F.
Seed and chop three tomatoes and thinly slice the fourth.
Butter a muffin pan.
In a bowl, whisk eggs with milk, salt and pepper.
Stir in cheese, onions, chopped tomatoes and pepperoni.
Pour equal amounts of egg mixture into prepared muffin tins.
Top each frittata with a slice of tomato.
Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre.
Cool on a rack in pan for 10 minutes.
Using a blunt knife, loosen frittatas all around and lift out.
Cool to room temperature, if storing.
Wrap individually in plastic wrap.
Store in refrigerator for up to 3 days.
Frittatas can be reheated in microwave on medium power before serving.

Nutrition Facts : Calories 132.5, Fat 9.7, SaturatedFat 3.7, Cholesterol 156.2, Sodium 355, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 9

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