Pepperoni Frittata

Pepperoni Frittata

Serves: 4

2 to 3 tablespoons COLAVITA Extra Virgin Olive Oil
1 cup onions, chopped
1 zucchini, thinly sliced
1 cup cooked broccoli (or any cooked vegetable)
5 eggs, slightly beaten
4 to 5 ounces pepperoni, sliced
1/3 cup Parmesan cheese

In medium skillet sauté onion and zucchini in olive oil until tender. Add broccoli (or vegetable of your choice). In a bowl whisk eggs, pepperoni and cheese until blended. Pour over vegetables; cook over low heat about 15 minutes until set. If surface is moist, run skillet under broiler one minute or less to set the surface. Cut into wedges and serve.