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Pepperoni and Vegetables Frittata, 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!
My house is full of picky eaters! That includes my husband, sometimes. I cannot begin to explain the difficulty I face in trying to feed my family good healthy food. It really seems that I am the only person in my house who enjoys eating vegetables, although, I must confess that is actually something I grew into in the past few years. This is the main reason why I am not too hard on my kids for not wanting to eat their vegetables.
We are a meat eating family. I understand that. So, to ensure that they also get their good veggie intake, I have learned to use the foods they like the most and create recipes that include the vegetables in it. That is just what I did with this easy and super delicious Pepperoni and Vegetables Frittata and what a success it was y’all!!
My son loves pepperoni. I always like to keep a pack of Hormel pepperoni in the fridge for our weekly pizza fix. But throughout the week, the pepperoni slowly disappears. For a while, I had no idea what was happening to the pepperoni, until I caught my son sneaking into the fridge to steal the pepperoni pieces and eat them! Quickly, I ran to my little notepad where I keep a list of ingredients I can use to get my kids to eat and added one more item.
As the weather is finally warming up here in New York because Spring is near, I started thinking of all the delicious fresh vegetables I could integrate into our cooking now with pepperoni in mind. After a quick run to Walmart, where I bought a pack of Hormel Pepperoni Minis, I decided to give this new recipe a try. Using fresh tomatoes, zucchini and basil, this Pepperoni and Vegetables Frittata is not only appetizing but, oh so healthy. Best of all it’s quick and simple.
First, split the zucchini in half and cut it into slices. In a cast iron skillet over medium heat, warm two tablespoon of olive oil and cook the zucchini slightly. Remove the zucchini from skillet and set aside.
In a medium bowl, combine eggs, pepperoni, cheese, zucchini, tomato and basil. Add to the skillet and let cook just until the edges begin to set. Remove from the heat and place in the oven until the frittata has cooked through, about 17-20 minutes.
Needless to say, my kids ate this thing up in a flash and even asked for more. Now, that is what I call success.
I must admit, this has been my most creative use of pepperoni yet. How about you? Do you have any awesome pepperoni recipes you make for your family? Share it in the comments below. 🙂
Pepperoni and Vegetables Frittata
Ingredients
- 1 zucchini , medium size
- 2 tablespoons of olive oil
- 4-5 eggs
- 3/4 cup Hormel original pepperoni minis
- 1/2 cup mozzarella cheese
- 1 plum tomato , cubed
- 1 fresh basil leaf , roughly chopped
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Split the zucchini in half and cut it into slices. In a cast iron skillet over medium heat, warm two tablespoon of olive oil and cook the zucchini slightly. Remove the zucchini from skillet and set aside.
- In a medium bowl, combine eggs, pepperoni, cheese, zucchini, tomato, basil and salt. Add to the skillet and let cook just until the edges begin to set.
- Remove from the heat and place in the oven until the frittata has cooked through, about 17-20 minutes. Serve warm.
Nutrition
For more great pepperoni recipes, head on over to the Hormel Facebook page.
Darlene Patt says
I’m not a blogger but sure enjoy reading, pinning and cooking many of what I see from all you wonderful bloggers. You asked if anyone had any other ideas for using the mini pepperoni as was featured in the frittata. I WILL be making the frittata BTW. I have made a appetizer I saw on Damn Delicious which is oh so easy and oh so good. Do a search for Mini Deep Dish Pizzas and locate the one posted by Damn Delicious. These, if cut using a can the size she used will turn out with a thin crust which is my preference but there is another one posted on that same search from Dashing Dish. She used a larger can and hers fills up the muffin tins more and has little folds which would be, maybe to others liking as well. They were a big hit at a party I had.
Vanessa says
Hi Darlene, before I started blogging, I really enjoyed reading other blogs as well. I still do. The mini deep dish pizza from Damn Delicious sounds awesome! I will definitely try it. Thanks for sharing. 🙂
Idoia Castillo says
Hi Vanessa!
I’m a fellow blogger and just found your blog and I really like it. I’d like to nominate you for the Liebster Award, if you don’t know it you can read about it in my latest post .
Kind regards,
Idoia
fauna says
At one time I had in stock 2 tons of pepperoni…and so I discovered many uses for it…one of my favorites (devised by my autistic son in his cooking endeavors) is pepperoni mixed with hamburger for use in spaghetti dishes—it makes it fun and spicy and with a good tomato sauce it is super easy!!
fauna says
p.s. we liked it so much that we canned up quite a few quarts of it also – we didn’t add salt because the pepperoni had plenty of that – nice to have on hand for almost instant spaghetti!
Vanessa says
That sounds delicious! I might have to try it. 🙂
Andrea Kruse says
I love making frittatas for my family. We have a lot of chickens, so I always need new ways to use up eggs. I haven’t tried putting in pepperoni though. What a great idea! #client
Ros Emely @stressfreemommies says
This looks delicious!