Friday, July 2, 2010

Zucchini-Pepperoni Frittata

An unusually good frittata that is easy, healthy, and fresh fare for a quick brunch or breakfast dish. Also great with a wonderful GF Italian bread (try my Focaccia) and a salad.

2 T. olive oil, divided
3 cups thinly slice zucchini, easily sliced on the side of a box-style cheese grater
6-8 mushrooms, sliced, optional
1 clove garlic, minced
½ cup sweet onion, thinly sliced
4 eggs
2 T. GF flour blend
Pinch of salt
¼ t. freshly ground pepper
2 t. fresh oregano, snipped*
2 t. fresh thyme, snipped
2 t. fresh marjoram, snipped
2 t. fresh basil, snipped
6 – ¼ inch tomato slices, drained on a paper towel
12 slices GF (Hormel) turkey pepperoni
2-4 ounces skim mozzarella, thinly slice (LF cheddar may also be used)
2 T. Parmesan, freshly grated

Sauté first four ingredients in an oven proof skillet (8-10 inch in size) in 1 T. of the oil for 3-5 minutes. Drain off any excess moisture or pat dry with paper towels.

Whisk the eggs, flour, salt and pepper in a large bowl. Fold in the fresh herbs, then add the sautéed zucchini, mushroom ( if using), garlic and onion. Now gently pour the mixture back into the sauté pan that has been re-oiled with the remaining tablespoon of oil. Cook over low heat (you may want to cover the pan at this point) for about ten minutes or until mixture is set and does not jiggle. Do not stir.

Move oven rack to 4-6 inches from top of oven. Preheat broiler.

Layer the tomato, pepperoni, Parmesan and mozzarella to the top of the vegetable-egg mixture. Place the oven proof skillet with all the mixture into the oven to broil for approximately 2 minutes or until top is set and cheese has melted. Cut into 4 wedges.

Makes: Four servings.

Notes: *Dried herbs may be substituted.

Makes: 8-10 servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

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