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
- Saturated Fat.2 g
- Fat.8 g
- Carbohydrates.7 g
- Fibre.3 g
- Protein.17 g
- Sodium.620 mg
|1/2 cup / 125 ml||shredded part-skim milk mozzarella cheese|
|1/2 cup / 125 ml||prepared pizza sauce|
|1/2 tsp / 2 ml||each dried basil and oregano leaves|
|1 carton / 500 g||Egg Creations Fat Free Garden Vegetable, well shaken|
|1 cup / 250 ml||each sliced green pepper and mushrooms|
|4 tsp / 20 ml||olive oil, divided|
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.
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 More