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:
covered percent of daily need
