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Pizza Frittata in a skillet with bread on the side
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5 from 1 vote

Pepperoni and Vegetables Frittata (Pizza Frittata)

Pepperoni and Vegetables Frittata is a quick and simple dish with all the goodness of delicious Hormel pepperoni, mozzarella cheese, zucchini, plum tomatoes and fresh basil. The perfect, kids approved, dish for brunch and dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 6 servings
Calories: 188kcal
Author: Vanessa

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

Calories: 188kcal | Carbohydrates: 2g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 131mg | Sodium: 546mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg