Pizza Frittata
This nutritious frittata combines everyone's favourite -- pizza -- with protein-rich eggs. This recipe is a great option anyone who is gluten-intolerant or counting carbohydrates.
- Prep time: 5 min
- Makes: 4 servings
- Cook time: 15 min
Nutritional Information
Per Serving
- Calories.168
- Fat.8 g
- Saturated Fat.2 g
- Carbohydrates.7 g
- Fibre.3 g
- Protein.17 g
- Sodium.620 mg
Ingredients
| 4 tsp / 20 ml | olive oil, divided |
| 1 cup / 250 ml | each sliced green pepper and mushrooms |
| 1/2 tsp / 2 ml | each dried basil and oregano leaves |
| 1/2 cup / 125 ml | prepared pizza sauce |
| 1/2 cup / 125 ml | shredded part-skim milk mozzarella cheese |
| 1 carton / 500 g | Egg Creations Fat Free Garden Vegetable, well shaken |
Directions
Heat half the oil in a 12-inch (30 cm), nonstick skillet set over medium heat. Add the green peppers and mushrooms. Cook for 5 minutes or until tender. Transfer to a plate; reserve.
Whisk the eggs with the basil and oregano. Brush the remaining oil over the pan; pour the egg mixture into the same skillet. Cook, covered, for 5 minutes or until almost set.
Spread the pizza sauce evenly over the frittata and top with reserved green pepper, mushrooms and cheese. Cook, covered, for 2 to 3 minutes or until egg is set and cheese is melted. Slice into wedges and serve from the skillet.
Tips
Replace the green pepper and mushrooms with your favourite pizza toppings.
For enhanced pizza flavour, top the frittata with cooked, crumbled bacon, pepperoni or shaved Parmesan.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.
Learn MoreTips: Whipping
To make folding egg white mixtures easier; whisk a small dollop of whipped egg whites into whatever your mixture is first to lighten it, then add the rest.