This pepperoni and vegetable frittata is a quick and simple dish with all the goodness of delicious pepperoni, mozzarella cheese, zucchini, tomatoes, and fresh basil. The perfect, kids-approved, dish for brunch and dinner!
This pepperoni vegetable frittata has all the deliciousness of your favorite pizza but in a healthier form.
My house is full of picky eaters! That includes my husband, sometimes. I cannot begin to explain the difficulty I face in trying to feed my family good healthy food.
It really seems that I am the only person in my house who enjoys eating vegetables, although, I must confess that is actually something I grew into in the past few years. This is the main reason why I am not too hard on my kids for not wanting to eat their vegetables.
We are a meat-eating family. I understand that. So, to ensure that they also get their good veggie intake, I have learned to use the foods they like the most and create recipes that include the vegetables in them.
That is just what I did with this easy and super delicious pepperoni and vegetable frittata and what a success it was y’all!
Ingredients
- Zucchini
- Oil
- Eggs
- Mini Pepperoni
- Mozzarella Cheese
- Tomato
- Basil and Salt
How to make this pepperoni vegetable frittata
- Preheat oven to 350 degrees.
- In a medium bowl, whisk eggs, cheese, salt, and pepper. Set aside.
- Split the zucchini into four parts and cut it into slices. In a cast-iron skillet over medium heat, warm two tablespoons of olive oil and cook the zucchini slightly. Add the pepperoni, tomato, and basil. Stir to combine.
- Add in the eggs and let cook just until the edges begin to set.
- Remove from the heat and place in the oven. Bake until the frittata has cooked through, about 17-20 minutes. Serve warm.
Frequently Asked Questions
Frittatas are not only super quick and easy, but they are great for meal prep to grab for quick lunches too. They will keep covered in the fridge for 3 to 4 days and can be eaten cold or reheated in the oven.
You can easily add your favorite vegetables to this pepperoni frittata. Mushrooms, green beans, and spinach are all great choices.
This vegetable frittata is great to serve for breakfast, brunch, lunch, and dinner. Serve it with a fresh side salad, grilled veggies, or your favorite potato side for a healthy and well-balanced meal.
Recipe Notes and Tips
- Don’t have your skillet on too high of a heat or the bottom of your frittata can burn.
- Let the frittata sit for 5 minutes before slicing and serving, this will help it to firm up in the center.
- If reheating, cover the frittata with foil when you heat it through so that the top doesn’t burn. You can also reheat it in the microwave.
Needless to say, my kids ate this thing up in a flash and even asked for more. Now, that is what I call success.
More Egg Recipes
- Bacon and Egg Muffins
- Scrambled Eggs with Ham and Cheese
- Codfish and Eggs Scramble (Bacalao con Huevos)
- How to Make Perfect Hard Boiled Eggs
Pepperoni and Vegetables Frittata (Pizza Frittata)
Author:Ingredients
- 1 zucchini, medium size
- 2 tablespoons olive oil
- 10 eggs
- 1 cup Hormel original pepperoni minis
- 1/2 cup mozzarella cheese
- 1 plum tomato, cubed
- 3 fresh basil leaf, roughly chopped
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, whisk eggs, cheese, salt, and pepper. Set aside.
- Split the zucchini into four parts and cut it into slices. In a cast-iron skillet over medium heat, warm two tablespoons of olive oil and cook the zucchini slightly. Add the pepperoni, tomato, and basil. Stir to combine.
- Add in the eggs and let cook just until the edges begin to set.
- Remove from the heat and place in the oven. Bake until the frittata has cooked through, about 17-20 minutes. Serve warm.
Notes
- Don’t have your skillet on too high of a heat or the bottom of your frittata can burn.
- Let the frittata sit for 5 minutes before slicing and serving, this will help it to firm up in the center.
- If reheating, cover the frittata with foil when you heat it through so that the top doesn’t burn. You can also reheat it in the microwave.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Darlene Patt says
I’m not a blogger but sure enjoy reading, pinning and cooking many of what I see from all you wonderful bloggers. You asked if anyone had any other ideas for using the mini pepperoni as was featured in the frittata. I WILL be making the frittata BTW. I have made a appetizer I saw on Damn Delicious which is oh so easy and oh so good. Do a search for Mini Deep Dish Pizzas and locate the one posted by Damn Delicious. These, if cut using a can the size she used will turn out with a thin crust which is my preference but there is another one posted on that same search from Dashing Dish. She used a larger can and hers fills up the muffin tins more and has little folds which would be, maybe to others liking as well. They were a big hit at a party I had.
Vanessa says
Hi Darlene, before I started blogging, I really enjoyed reading other blogs as well. I still do. The mini deep dish pizza from Damn Delicious sounds awesome! I will definitely try it. Thanks for sharing. 🙂
Idoia Castillo says
Hi Vanessa!
I’m a fellow blogger and just found your blog and I really like it. I’d like to nominate you for the Liebster Award, if you don’t know it you can read about it in my latest post .
Kind regards,
Idoia
fauna says
At one time I had in stock 2 tons of pepperoni…and so I discovered many uses for it…one of my favorites (devised by my autistic son in his cooking endeavors) is pepperoni mixed with hamburger for use in spaghetti dishes—it makes it fun and spicy and with a good tomato sauce it is super easy!!
fauna says
p.s. we liked it so much that we canned up quite a few quarts of it also – we didn’t add salt because the pepperoni had plenty of that – nice to have on hand for almost instant spaghetti!
Vanessa says
That sounds delicious! I might have to try it. 🙂
Andrea Kruse says
I love making frittatas for my family. We have a lot of chickens, so I always need new ways to use up eggs. I haven’t tried putting in pepperoni though. What a great idea! #client
Ros Emely @stressfreemommies says
This looks delicious!