Pepperoni Frittata

Posted on Aug 10 2015 in
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  • 1 T. olive oil
  • 1½ cups thinly sliced broccoli florets
  • ¼ t. salt
  • ¼ t. pepper
  • ½ t. oregano
  • ¼ t. thyme
  • ¼ t. dill
  • 1 T. parsley
  • 6 eggs
  • 3 T. cornstarch
  • 1½ T. milk
  • 10 slices pepperoni, chopped
  • ¾ cup shredded Swiss cheese


Preheat broiler. Heat oil in oven-proof skillet. Add broccoli, green onions, salt, pepper, oregano, thyme, dill, and parsley. Cook vegetables and seasonings, tossing until tender crisp. Sprinkle pepperoni over broccoli. In a small bowl, whisk eggs, cornstarch, and milk. Pour over vegetables. As eggs begin to set, run a spatula around skillet, lifting eggs so the uncooked eggs can flow to the bottom. Continue cooking until nearly set. Sprinkle with cheese. Place skillet under broiler and broil 1 to 2 minutes. Cut in wedges.

Patricia Piekarski, Harvey, Ill.