4 eggs
1/4 c. ricotta or cottage cheese
1 1/2 tsp. butter
1 sm. zucchini, thinly sliced
1 sm. onion, thinly sliced
2 oz. pepperoni, thinly sliced
2 oz. Mozzarella cheese, thinly sliced

Beat eggs with ricotta cheese and set aside. Melt butter in medium skillet and add zucchini and onion. Saute over moderate heat until onion is translucent and zucchini is barely tender. Spread vegetables out evenly in skillet. Distribute pepperoni slices evenly over vegetables. Cover skillet just until pepperoni is heated. Pour egg mixture carefully over vegetables and pepperoni. Cover pan and turn heat way down. Cook the frittata 10 to 12 minutes, just until top is set. Arrange Mozzarella cheese slices over frittata and cover briefly, just long enough for cheese to start to melt. Cut in wedges to serve.