Low Carb Pepperoni Pizza Frittata |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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made with eggs so it has no doughy crust. It is very low carb,but you would never know it!I found it in Better Homes and Gardens phase 1 low carb recipe book. We dearly love pizza, and this is the first 'substitute' that has come close to a pizza. We were shocked to find it so good!I did use a lot more pepperoni, and left it in slices. I also added a sprinkling of dried minced onion to the eggs as they cooked. What's pizza without onions?? Ingredients:
6 eggs, slightly beaten |
3/4 teaspoon oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
nonstick cooking spray |
3/4 cup roma tomato, chopped |
1/2 cup pepperoni, chopped (i left mine in slices) |
1 cup mozzarella cheese, shredded |
1/2 teaspoon garlic, minced |
Directions:
1. In a medium bowl combine eggs, oregano, salt, and pepper: set aside. Lightly coat a large broiler proof skillet with cooking spray. heat skillet over medium heat.
2. Pour egg mixture into skillet. sprinkle with garlic. As it sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifing edges until almost set.
3. Remove skillet from heat. Sprinkle mixture with chopped tomatoes. Place skillet under the broiler 4-5 inches from heat. Broil for 1-2 minutes or just until top is set. Remove from broiler.
4. Top with pepperoni, and 1/2 cup cheese, and return to broiler. Broil 1-2 minutes til cheese melts. Sprinkle with remaining cheese and cut into wedges.
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