Pizza Frittata

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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 3 ounces)
  • 1 ounce 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
Directions
  • Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.

  • Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.

  • Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.

  • Photograph by Ryan Dausch


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