PIZZA FRITTATA
Time in the Kitchen: 15 minutes
Servings: 4-6 (macronutrient profile based on 6 servings)
2 Italian sausages, sliced, or 1 cup of ground meat
1 cup sliced mushrooms
1 tomato, chopped
6 beaten eggs
¼ cup finely chopped fresh basil
1 teaspoon dried oregano
¼-½ cup grated mozzarella (optional)
While this frittata is not exactly like pizza, it does have all the Italian flavor of a pizza pie without all the carbs. And it's even good cold—just wrap
some up and pack it for lunch.
Preheat oven broiler to high.
Heat a little oil over high in an ovenproof 10-inch skillet then add sausage and mushrooms. Sauté until sausage is cooked through and
mushrooms are soft and their moisture has evaporated.
Turn heat down to medium. Add tomatoes and sauté a few seconds then pour in eggs and sprinkle with basil and oregano.
Stir quickly, then let cook undisturbed until the eggs begin to set. Sprinkle cheese on top and put the frittata under the broiler until the top is
golden and the eggs are firm, 3-5 minutes.
Macronutrient Profile (perserving)