Best 3 Pepperoni Frittata Recipes

Indulge in a delectable culinary journey with our versatile and flavorful Pepperoni Frittata. This savory dish, originating from Italy, combines the richness of pepperoni, the creaminess of eggs, and an array of colorful vegetables, making it a delightful option for breakfast, lunch, or dinner. Our collection of recipes offers a range of variations to suit every palate, from classic combinations to unique flavor profiles. Whether you prefer a traditional Italian frittata or a fusion of international flavors, we have the perfect recipe for you. Explore our selection and discover the culinary wonders that await. From the classic Pepperoni and Cheese Frittata to the tantalizing Chorizo and Potato Frittata, each recipe promises a unique taste experience. Prepare to be amazed by the vibrant Spinach and Artichoke Frittata or the hearty Sausage and Peppers Frittata. And for a vegetarian delight, try the Zucchini and Goat Cheese Frittata or the Broccoli and Cheddar Frittata. With our comprehensive guide, you'll master the art of crafting the perfect frittata, ensuring a satisfying meal every time.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERONI FRITTATA

Pepperoni Frittata image

Make and share this Pepperoni Frittata recipe from Food.com.

Provided by Mainely Debbie

Categories Breakfast

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup onion, chopped
1 cup sliced zucchini, sauteed or 1 cup cut broccoli, cooked
1/2 cup cauliflower, cooked
2 -3 tablespoons olive oil
5 eggs, slightly beaten
1/3 cup grated parmesan cheese
3 1/2 ounces sliced pepperoni

Steps:

Saute onion in olive oil over medium heat until tender.
Add zucchini or broccoli and cauliflower to onions.
In a seperate bowl beat eggs and cheese together until blended.
Add pepperoni to egg mixture.
Pour over vegetables in skillet.
Cook on low heat about 15 minutes until just about set.
Finish cooking by putting pan under the broiler for about 1 minute until completely set.

Nutrition Facts : Calories 212.1, Fat 16.9, SaturatedFat 5.5, Cholesterol 200.4, Sodium 440.3, Carbohydrate 3.7, Fiber 0.9, Sugar 1.6, Protein 11.2

MINI PEPPERONI FRITTATAS

Mini Pepperoni Frittatas image

Mini Frittatas can be made a day or two ahead of a buffet and reheated. Serve on toast rounds. Or just plain nice to have ready for a quick breaky over the busy season.

Provided by Derf2440

Categories Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 large plum tomatoes
9 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup shredded mozzarella cheese
1/2 cup finely diced green onion
1/2 cup finely chopped pepperoni

Steps:

Preheat oven to 350°F.
Seed and chop three tomatoes and thinly slice the fourth.
Butter a muffin pan.
In a bowl, whisk eggs with milk, salt and pepper.
Stir in cheese, onions, chopped tomatoes and pepperoni.
Pour equal amounts of egg mixture into prepared muffin tins.
Top each frittata with a slice of tomato.
Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre.
Cool on a rack in pan for 10 minutes.
Using a blunt knife, loosen frittatas all around and lift out.
Cool to room temperature, if storing.
Wrap individually in plastic wrap.
Store in refrigerator for up to 3 days.
Frittatas can be reheated in microwave on medium power before serving.

Nutrition Facts : Calories 132.5, Fat 9.7, SaturatedFat 3.7, Cholesterol 156.2, Sodium 355, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 9

MINI SPINACH FRITTATAS

Mini Spinach Frittatas image

People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. -Nancy Statkevicus, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

Steps:

Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.

Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

Tips:

Use a well-seasoned cast-iron or oven-proof skillet for the best results. This will help to ensure that the frittata cooks evenly and develops a golden crust.
Don't overcrowd the skillet. If you're using a 10-inch skillet, you should be able to fit about 8 slices of pepperoni in a single layer. If you have more pepperoni, you can cook it in batches.
Cook the frittata over medium heat. This will help to prevent the eggs from overcooking and becoming rubbery.
Don't flip the frittata. It's important to let the frittata cook undisturbed until the top is set. This will help to prevent the frittata from breaking apart.
To check if the frittata is done, insert a toothpick into the center. If the toothpick comes out clean, the frittata is done. If the toothpick comes out with wet egg, the frittata needs to cook for a few minutes longer.
Let the frittata cool for a few minutes before slicing and serving. This will help to prevent the frittata from falling apart.

Conclusion:

Pepperoni frittata is a quick, easy, and delicious breakfast, lunch, or dinner option. It's perfect for using up leftover pepperoni, and it's also a great way to get your kids to eat their eggs. With its simple ingredients and easy-to-follow instructions, this pepperoni frittata recipe is sure to become a family favorite.