Recipe courtesy of Michele Urvater
Frittata Pizza
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 782
- Total Fat
- 41
- Saturated Fat
- 13
- Carbohydrates
- 73
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 31
- Cholesterol
- 163
- Sodium
- 1639
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
2 tablespoons olive oil Tomato sauce to cover pizza
1/2 cup finely chopped onion 1/2 cup diced or grated
1/2 cup finely chopped red bell pepper Mozzarella
2 cups plainly cooked strand pasta Anchovies, sliced black olives
3 eggs, lightly beaten or pepperoni for topping
Salt and freshly ground black pepper
Directions
- In a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.