Anyhow, I finally got around to making something from the magazine and here it is...A Pizza Frittata! I've always liked the idea of frittatas (lots of protein, low carbs, cheeeeeese), but I've never really enjoyed one until now. Making it a pizza just makes it soo much better!
Adapted from Rachel Ray's Pizza Frittata Recipe
1 cup egg whites (or 6 egg whites)
1 cup almond milk
1/2 cup grated parmesean
1/2 tsp chili flakes
salt and pepper
2 tbsp olive oil
1/4 lb pepperoni, chopped
2 yellow chili peppers, diced
2 cloves garlic, chopped
3 tbsp grated onion- chop it if you like crunchy
1/2 tsp dried oregano
1/4 cup port
1 cup petite diced tomatoes
6 oz mozzarella shredded on the large holes of a grater
basil to garnish
Preheat the oven to 400 degrees. Combine the eggs, egg whites, milk, parmesean, chili flakes, and salt and pepper in a bowl. Whisk it up so it is well mixed.
Heat 1 tbsp olive oil in a pan (one that you can transfer to the oven- no plastic handles!) and then add the egg mix. Stir the eggs occasionally to get the cooked parts off the bottom. When mostly cooked, but not totally done, transfer to the oven for 10 minutes.
In a different pan, heat another tbsp of olive oil and add the pepperoni, chili peppers, garlic, onion, and oregano.
Cook 2-3 minutes and stir.
Add the port and cook to reduce slightly. Next, add the tomatoes and simmer for 10 minutes.
When the eggs are done, add the tomato mix to the top and sprinkle with mozzarella.
Num num num...