Pittata - Pizza Frittata

The recipe Pittata - Pizza Frittata can be made in approximately 30 minutes. Watching your figure? This gluten free, primal, and ketogenic recipe has 598 calories, 42g of protein, and 43g of fat per serving. For $2.39 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a main course. It is brought to you by spoonacular user coffeebean. Head to the store and pick up mozzarella cheese, basil, pepperoni, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. Similar recipes include Pitta

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   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).

5. 5

   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).

6. 6

   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!)

7. 7

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

8. 8

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

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