I am pretty much always in the mood for pizza but since it isn't the healthiest option, I like to think about how to make pizza inspired dishes that are more friendly for my diet and waistline. This past weekend, craving pizza as always, I decided to turn my weekend frittata into a pizza by adding a quick homemade sauce of veggies and crushed tomatoes on top of a simple baked frittata and then adding some fresh mozzarella. It was delicious and will definitely be going on repeat. You can mix up the veggies to include whatever your favorite pizza toppings are.
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- 6 U eggs
- 6 U egg whites
- 1 cup nonfat milk
- 1/4 cup Parmesan cheese
- Salt and pepper
- 2 tsp. olive oil
- 1 U green pepper, chopped
- 1 cup mushrooms, sliced
- 1/4 cup onion, diced
- 2 U cloves garlic, minced
- 1/2 tsp. oregano
- 1/2 tsp. dried basil
- 1 cup crushed tomatoes
- 2 oz. fresh mozzarella, cut into thin rounds
- 2 tbsp. fresh basil
Preheat the oven to 400 degrees.
Whisk together the eggs, egg whites, milk, Parmesan cheese, salt, and pepper.
Heat a non stick skillet over medium heat. Spray with cooking spray. Add the egg mixture and let cook. Once the edges begin to firm up, place it in the oven and cook for 10-15 minutes until eggs are fully cooked.
Meanwhile, heat the olive oil over medium high heat in a skillet. Add the pepper, onion, and mushrooms. Cook for 6-7 minutes until tender. Add the garlic, oregano, and basil. Cook for 1 minute. Add the crushed tomatoes. Season with salt and pepper.
Take the eggs out of the oven and top with tomato and vegetable mixture, spreading out towards the edges. Top with mozzarella cheese. Return to oven until cheese melts and begins to bubble. Serve with fresh basil sprinkled on top.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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