Gluten free
Primal
Ketogenic
Pittata - pizza frittata
Pittata - Pizza Frittata is a gluten-free, primal, and ketogenic main course that can be made in approximately 30 minutes. This Mediterranean-inspired dish covers 28% of your daily requirements of vitamins and minerals. It is a tasty fusion of pizza and frittata, featuring mozzarella cheese, basil, and pepperoni.
Ingredients
US
free range eggs
8
fresh basil
2 servings
milk
0.5 cup
grated parmesan cheese
2 servings
pepperoni
2 servings
shredded mozzarella
0.25 cup
Method
- 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.
Nutrition:
598 kcal
Carbs
8 g
Fat
43 g
Protein
41 g
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