4 eggs
1/4 c. ricotta cheese
1 1/2 tbsp. butter
1 sm. zucchini, thinly sliced
2 oz. fresh mushrooms, optional
1 sm. onion, thinly sliced
2 oz. pepperoni, thinly sliced
2 oz. mozzarella cheese, thinly sliced

Beat eggs with ricotta; set aside. In medium sized skillet, melt butter. Add zucchini and onion; saute over moderate heat until onion is translucent and squash is barely tender. Spread vegetables out evenly in skillet. Distribute pepperoni slices evenly over vegetables and cover skillet just until pepperoni is heated.

Pour the egg mixture carefully over the vegetables and pepperoni. Cover the pan and turn the heat very low. Cook the frittata 10-12 minutes until the top is just set.

Arrange mozzarella slices over frittata and cover briefly, just long enough for cheese to start to melt. Cut in wedges to serve. Serves 4.