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Ingredients
| canned zucchini: 3 cups |
| eggs: 3 |
| all-purpose wheat flour - self-rising: 2 Tbl |
| salt: 1/4 tsp |
| ground chili pepper: 1/4 tsp |
| fresh oregano (ground): 2 tsp |
| fresh thyme: 2 tsp |
| dried marjoram: 2 tsp |
| fresh basil (chopped): 2 tsp |
| olive oil: 2 Tbl |
| grape tomatoes (chopped): 2 Tbl |
| pepperoni: 3 oz |
| mozzarella cheese, part skim: 4 oz |
Zucchini-Pepperoni Pizza Frittata
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.
Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.
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.
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.