Vegetarian Pepperoni And Veggie Frittata Recipe

About this recipe

This hearty and flavorful frittata combines vegetarian pepperoni with fresh zucchini, cauliflower, and parmesan cheese for a satisfying dinner option. Perfect for those seeking a quick and nutritious meal.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 250 g Zucchini Yellow
• 200 g Cauliflower Florets
• 6 pcs Table Brown Brown Eggs
• 100 g Old Hill Parmesan Cheese
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
2. 2. Add 1/2 cup diced onion and sauté until tender, about 3-4 minutes.
3. 3. Stir in 1 cup diced zucchini and 1/2 cup finely chopped cauliflower, cooking for another 5-6 minutes until the vegetables are softened.
4. 4. In a bowl, beat 5 eggs with 1/3 cup grated parmesan cheese until well combined.
5. 5. Add 3 1/2 ounces of sun-dried tomatoes to the egg mixture and stir to combine.
6. 6. Pour the egg mixture over the vegetables in the skillet, spreading it evenly.
7. 7. Cook over low heat for about 15 minutes, or until the frittata is mostly set but the surface remains slightly moist.
8. 8. Place the skillet under a preheated broiler for 1-2 minutes, or until the surface is fully set and lightly golden.
9. 9. Serve the frittata directly from the skillet or transfer it to a serving plate. Slice and enjoy!