Pittata Pizza Frittata

Pittata - Pizza Frittata

Pittata - Pizza Frittata

 30 minutes

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Details

Servings: 2
Calories: 599
Protein: 42g
Sugar: 4g
Carb Total: 9g
Saturated: 19g
Fat Total: 44g
Gluten-Free: True
Weight Watchers: 19 Points
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Cuisine

Mediterranean
Italian
European
lunch
main course
morning meal
brunch
main dish
breakfast
dinner

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Ingredients

8 eggs
fresh basil
1/2 cup milk
freshly grated Parmesan cheese
pepperoni
1/4 cup shredded mozzarella cheese

Instructions

Pre-heat oven to ~450°F (230°C), top heat only.

On the stove, heat cooking fat in a large oven-safe skillet over medium heat.

Beat the eggs with the milk (again milk is optional), salt, pepper, and any herbs or spices desired.

Add any desired add-ins (other than cheese) to the skillet. For the pittata, we didn't use anything, but this is when you would add your cooked vegetables or raw vegetables that don't require much cooking (e.g. bell pepper).

Pour in the egg mixture and tilt the skillet to ensure it evenly surrounds any add-ins. Now distribute the shredded cheese and pepperoni slices (if using).

Allow the eggs to cook on the stove until the edges of the eggs are set. The center will still be a bit jiggly. Now is a good time to top with Parmesan cheese (be generous!)

Transfer the pan to the hot oven and bake until the eggs are puffed and browned with a firm center.

Remove from oven and let cool for a couple minutes before cutting into wedges.

View original preparation instructions

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