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Zucchini-Pepperoni Pizza Frittata

Makes: 4 servings
Prep 20 mins Cook 15 mins Broil 1 min
Zucchini-Pepperoni Pizza Frittata
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  1/4-inch-thick tomato slices
  • 6  1/8-inch-thick pepperoni slices
  • 4  ounces  thinly sliced mozzarella cheese
Directions

1. Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.

2. Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.

3. 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.

4. 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.

From the Test KitchenMenu Suggestion:
  • Make it a meal with citrus greens salad and coffee or tea.
Nutrition Facts (Zucchini-Pepperoni Pizza Frittata)
  • Servings Per Recipe 4,
  • cal. (kcal) 286,
  • Fat, total (g) 8,
  • chol. (mg) 245,
  • sat. fat (g) 8,
  • carb. (g) 8,
  • fiber (g) 2,
  • pro. (g) 15,
  • vit. A (IU) 923,
  • vit. C (mg) 9,
  • sodium (mg) 341,
  • calcium (mg) 151,
  • Percent Daily Values are based on a 2,000 calorie diet

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