PEPPERONI PIZZA FRITTATA
Fat 14g
Carbohydrates 1.6g
Protein 16g
Course:
Breakfast
Calories: 200 kcal
Ingredients
- 12 large eggs
- 1 1/2 oz pepperoni
- 1/4 cup fresh basil, roughly chopped
- 1 medium tomato
- 1 tsp pink salt
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 1 small Baby Bella Mushroom (optional for topping)
Instructions
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1. Preheat your oven to 350 degrees.
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2. Set aside 1/2 oz pepperoni and roughly chop up the remaining pepperoni (1oz) and all the basil. Set aside in a bowl.
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3. Make 3-4 slices off the tomato lengthwise and chop the remaining tomato into small chunks. If desired, slice the mushroom lengthwise into thin slices (optional for topping).
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4. Crack the eggs in a large mixing bowl, add the salt, oregano, red pepper flakes and black pepper and whisk to combine.
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5. Add in the chopped up pepperoni, basil, and tomato chunks (leaving the 1/2 oz pepperoni, and tomato and mushroom slices aside). Add in the cheese and whisk to combine.
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6. Heat a large (12 inch) skillet to medium-high heat. Once hot pour in the egg mixture and allow to cook for 2-3 minutes until you can scrape a spatula along the edges. If the eggs start to bubble, turn the heat down to medium.
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7. Once the edges have cooked and slightly pulled away lay on the slices of pepperoni, tomato and mushrooms, and place in the oven. Bake for 15-20 minutes (time varies oven to oven).
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8. Enjoy! Store in a zip top bag or sealed container up to 1 week.
