Pepperoni Frittata Recipe
Photo source: Grandmother's Kitchen
This pepperoni frittata is great high protein breakfast.
1 cup zucchini, sliced sauteed or
1 cup broccoli, cut
1 cup red peppers, chopped
3 Tablespoons olive oil
5 eggs, slightly beaten
1/3 cup grated parmesan cheese
3 1/2 ounces sliced pepperoni
In a large, cast-iron skillet over medium heat, saute onions until tender.
Add in the broccoli, red peppers, zucchini and broccoli.
In a separate bowl, beat together the eggs and cheese. Add pepperoni.
Pour the pepperoni and egg mixture into the skillet.
Reduce heat to low and continue cooking for about 8-10 minutes until almost set.
Finish setting by placing the skillet under broiler until set. You can test by making a small cut with a knife and peeking into see if the egg is still runny.