I tried this recipe yesterday and I found that it really satisfied my pizza craving! Definitely a keeper in this low-carb household. The serving size is generous and filling and is suitable for just about any meal of the day. I fixed it for dinner… and had left-overs for breakfast and lunch the next day.
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| 12 |
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eggs |
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| 2 Tbs |
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water (or you can use milk, cream or half and half cream |
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| 3 Tbs |
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olive oil |
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| 2 Medium |
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green peppers, 2½ x 2¾, chopped |
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| 8 oz |
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mushrooms, sliced |
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| 4 oz |
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pepperoni, chopped |
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| 2 tsp |
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oregano |
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| 4 cloves |
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garlic |
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| 8 oz |
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mozzarella cheese, shredded |
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| 1 cup |
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pasta sauce, sugar free |
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Heat oil in large nonstick ovenproof skillet
Saute green peppers, mushrooms and pepperoni for about 5 minutes.
Add garlic and cook another minute
Add oregano and salt and pepper to taste
Stir well
Whisk eggs and liquid together. Add more salt and pepper
Add egg mixture to pan
Mix as it cooks so cooked “curds” are distrubuted throughout
In about 2-3 minutes, it should have enough body to float some pasta sauce on the top.
Spread pasta sauce on top, then add shredded cheese
Put fritatta under the broiler to brown the top
By this point the eggs should be cooked through. Check. If they aren’t, turn the oven temperature to 300 and give it a couple more minutes, or until eggs are solid. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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344.00 |
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% Daily Value |
| Total Fat |
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0% |
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| Carbohydrates 9.00g |
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3% |
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| Dietary Fiber 2.00g |
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8% |
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| Net Carbohydrates 7.00g |
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| Protein 21.00g |
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42% |
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| Recipe Source |
| Author: Laura Dolson |
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