Pepperoni and Vegetable Frittata (Pizza Frittata)

“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."

-My Dominican Kitchen

pepperoni

Key Ingredient:

THE RECIPE

▢ 1 zucchini, medium size ▢ 2 tablespoons olive oil ▢ 10 eggs ▢ 1 cup Hormel original pepperoni minis ▢ ½ cup mozzarella cheese ▢ 1 plum tomato, cubed ▢ 3 fresh basil leaf, roughly chopped ▢ salt and pepper to taste

Ingredients:

Arrow

SERVINGS

COURSE

Main

TIME

30 mins

CUISINE

American

6

Pepperoni and Vegetables Frittata (Pizza Frittata)

1. Preheat oven to 350 degrees.

INSTRUCTIONS

2. In a medium bowl, whisk eggs, cheese, salt, and pepper. Set aside.

INSTRUCTIONS

3.  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.

INSTRUCTIONS

4. Add in the eggs and let cook just until the edges begin to set.

INSTRUCTIONS

5. Remove from the heat and place in the oven. Bake until the frittata has cooked through, about 17-20 minutes. Serve warm.

INSTRUCTIONS

Enjoy!

More Dominican Recipes:

Pepperoni Pizza Empanadas 

Dominican Rice with Sausage

Grilled Chicken Skewers with Guava BBQ Sauce

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