Pizza frittata
Indulge in the flavors of Italy with this mouthwatering Pizza Frittata recipe. A delectable blend of eggs, cheese, and your favorite pizza toppings in every bite.
Ingredients:
- 6 large eggs plus 4 egg whites
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup low-sodium marinara sauce
- 3/4 cup low-moisture part-skim shredded mozzarella cheese (about 90g)
- 30g sliced pepperoni
- 2 tablespoons grated parmesan cheese
- 2 teaspoons red wine vinegar
- 1 10-ounce package mixed Italian salad greens (such as romaine and radicchio; about 8 cups)
- 1/2 red bell pepper, thinly sliced
- Torn fresh basil, for topping
- 4 slices crusty Italian bread
Instructions:
- Preheat the broiler. Beat the eggs and egg whites with a quarter teaspoon of salt and a bit of ground pepper in a large bowl. Heat one tablespoon of olive oil in a large non-stick skillet that is safe for the oven over medium heat. Pour in the egg mixture and stir using a rubber spatula until small lumps start to form, which should take around 2 to 3 minutes. Then, move the skillet to the broiler; cook until it's firm but not browned, for about 30 seconds to 1 minute.
- Cover the eggs with marinara sauce, making sure to leave a border of half an inch. Add the mozzarella, pepperoni, and parmesan on top. Put it back under the broiler until the cheese is melted and bubbling, for about 1 to 2 minutes. Then, remove from the broiler and set aside.
- Whisk the vinegar with the remaining one tablespoon of olive oil, a quarter teaspoon of salt, and a bit of ground pepper in a large bowl. Toss in the salad greens and bell pepper. Sprinkle the frittata with basil, cut it into wedges, and serve it alongside the salad and bread.
Summary:
- Calories: 1643 kcal
- Fat: 100 g
- Protein: 97 g
- Carbs: 86 g
- Potassium: 2037 mg
- Magnesium: 183 mg