Pittata - Pizza Frittata

Pittata - Pizza Frittatan is a main course that serves 2. One portion of this dish contains about 42g of protein, 43g of fat, and a total of 598 calories. For $2.39 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, mozzarella cheese, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, primal, and ketogenic diet. It is brought to you by spoonacular user coffeebean. If you like this recipe, take a look at these similar recipes: Pittata - Pizza Frittata, Pittata - Pizza Frittata, and Pittata - Pizza Frittata.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

8 eggs

fresh basil

1/2 cup milk

freshly grated Parmesan cheese

pepperoni

1/4 cup shredded mozzarella cheese

Equipment:

oven

frying pan

stove

Cooking instruction summary:

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

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

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

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). 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).

5. 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!)

6. 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.

 

Step by step:


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

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

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

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

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


Nutrition Information:

Quickview
587k Calories
44g Protein
41g Total Fat
5g Carbs
18% Health Score
Limit These
Calories
587k
29%

Fat
41g
65%

  Saturated Fat
17g
110%

Carbohydrates
5g
2%

  Sugar
4g
5%

Cholesterol
721mg
241%

Sodium
1337mg
58%

Get Enough Of These
Protein
44g
89%

Selenium
75µg
107%

Phosphorus
708mg
71%

Vitamin B2
1mg
67%

Calcium
603mg
60%

Vitamin B12
3µg
50%

Vitamin B5
3mg
34%

Vitamin D
4µg
31%

Vitamin A
1483IU
30%

Zinc
4mg
30%

Folate
91µg
23%

Vitamin B6
0.46mg
23%

Iron
3mg
22%

Vitamin B1
0.21mg
14%

Vitamin E
2mg
13%

Potassium
445mg
13%

Magnesium
50mg
13%

Manganese
0.25mg
13%

Vitamin K
11µg
11%

Copper
0.19mg
10%

Vitamin B3
1mg
8%

covered percent of daily need
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Food Trivia

At Delphi, the spiritual center of Greece, many cooks were needed to organize and direct sacrifices to the gods.

Food Joke

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