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A low-carb version of my husband's favorite pepperoni supreme pizza. This frittata is really creamy because of the ricotta cheese, plus 1 cup of shredded mozzarella (or Italian blend, or part Parmesan). Eggs, onions, tomatoes, bell peppers and fresh HERBS ** JAM PACKED with flavor, and a hearty main dish * Yum!
Baked PEPPERONI SUPREME PIZZA FRITTATA
1/2 cup white or yellow onion, diced………….............4-6 mushrooms, thinly sliced
2 TB extra-virgin olive oil…………………………….....8 large eggs
1-1/2 cups low fat Ricotta cheese…………......…......…2 tsp. garlic, minced or chopped
1/4 to 1/2 cup pepperoni, diced or sliced thinly (don't want big slices b/c too hard to cut later)
1/2 cup pizza or pasta sauce (If you don’t have 1/2 cup of sauce on hand, you can use 1 large Beefsteak or 3 Roma tomatoes, very thinly sliced ~ put them on top of the frittata when you first put it into the oven to bake.)
1/4 to 1/2 cup bell pepper, diced……………………......3-4 fresh basil leaves, chopped
1-2 tsp. Kosher salt………………………………............1/2 tsp. pepper
2 tsp. fresh oregano (or 1 tsp. dried
about 1 cup shredded cheese (whatever you like ~ I like mozzarella or Italian blend best ~ can use 3/4 cup Italian blend/mozzarella and 1/4 cup fresh Parmesan)
Note: If you want to use less onions, go ahead ~ but my husband loves onions and can never have too many!
***
Preheat oven to 400. Spray a 9” square metal pan (don’t use glass or pyrex, which can break at that heat) with cooking spray.
Mix together the garlic, onions, green pepper and mushrooms in a bowl. Then spread them evenly in the bottom of the pan.
In a large mixing bowl whisk together eggs and olive oil; then whisk in the ricotta cheese until well blended. Season with salt & pepper, stir in the herbs and pepperoni ~ then pour over veggies in baking dish.
Bake in preheated oven for 15 minutes. Then pull it out (the edges will be getting firm, but still soft in the middle) - gently spread the pizza sauce and shredded fresh cheese on the top. Put back into the oven and bake for another 10-12 minutes (or until the cheese is melted and the frittata is fully baked).
Wish we had "smell-o-vision"!! The pizza smell from the herbs, pepperoni & cheese is fantastic!
Let it sit for 5-10 minutes to firm up a little (it may be a little puffed when you take it out of the oven, but it will fall a little as it sets). Cut into squares to serve (serves about 4-5, or 2-3 really hungry people). Good with a green salad, and some garlic bread since there's no "starch" in here.
Baked PEPPERONI SUPREME PIZZA FRITTATA
1/2 cup white or yellow onion, diced………….............4-6 mushrooms, thinly sliced
2 TB extra-virgin olive oil…………………………….....8 large eggs
1-1/2 cups low fat Ricotta cheese…………......…......…2 tsp. garlic, minced or chopped
1/4 to 1/2 cup pepperoni, diced or sliced thinly (don't want big slices b/c too hard to cut later)
1/2 cup pizza or pasta sauce (If you don’t have 1/2 cup of sauce on hand, you can use 1 large Beefsteak or 3 Roma tomatoes, very thinly sliced ~ put them on top of the frittata when you first put it into the oven to bake.)
1/4 to 1/2 cup bell pepper, diced……………………......3-4 fresh basil leaves, chopped
1-2 tsp. Kosher salt………………………………............1/2 tsp. pepper
2 tsp. fresh oregano (or 1 tsp. dried
about 1 cup shredded cheese (whatever you like ~ I like mozzarella or Italian blend best ~ can use 3/4 cup Italian blend/mozzarella and 1/4 cup fresh Parmesan)
Note: If you want to use less onions, go ahead ~ but my husband loves onions and can never have too many!
***
Preheat oven to 400. Spray a 9” square metal pan (don’t use glass or pyrex, which can break at that heat) with cooking spray.
Mix together the garlic, onions, green pepper and mushrooms in a bowl. Then spread them evenly in the bottom of the pan.
In a large mixing bowl whisk together eggs and olive oil; then whisk in the ricotta cheese until well blended. Season with salt & pepper, stir in the herbs and pepperoni ~ then pour over veggies in baking dish.
Bake in preheated oven for 15 minutes. Then pull it out (the edges will be getting firm, but still soft in the middle) - gently spread the pizza sauce and shredded fresh cheese on the top. Put back into the oven and bake for another 10-12 minutes (or until the cheese is melted and the frittata is fully baked).
Wish we had "smell-o-vision"!! The pizza smell from the herbs, pepperoni & cheese is fantastic!
Let it sit for 5-10 minutes to firm up a little (it may be a little puffed when you take it out of the oven, but it will fall a little as it sets). Cut into squares to serve (serves about 4-5, or 2-3 really hungry people). Good with a green salad, and some garlic bread since there's no "starch" in here.
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