Pizza Frittata

Pizza Frittata

Top this Italian-inspired egg dish with warmed pizza sauce for a quick-and-easy weeknight supper.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

5

servings

8
eggs
1/4
cup freshly grated Parmesan cheese
1
teaspoon Italian seasoning
1/4
teaspoon salt
1/4
teaspoon pepper
2
tablespoons butter or margarine
1
cup sliced fresh mushrooms (3 ounces)
1
medium bell pepper, chopped (1 cup)
1
small onion, chopped (1/4 cup)
1/4
cup sliced ripe olives
  1. Beat eggs, cheese, Italian seasoning, salt and pepper until well blended; set aside.
  2. Melt butter in ovenproof 12-inch nonstick skillet over medium heat. Cook mushrooms, bell pepper, onion and olives in butter about 2 minutes, stirring occasionally, until vegetables are crisp-tender. Spread mixture evenly in bottom of skillet.
  3. Pour egg mixture evenly over vegetable mixture; reduce heat to medium-low. Cover and cook 9 to 11 minutes or until eggs are set in center and light brown on bottom. Remove cover.
  4. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Cut into wedges.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
Speed up preparation when you use presliced fresh mushrooms, available in the produce section of your supermarket.
Variation
The next time you try this frittata, add half of a 3 1/2-ounce package of sliced pepperoni to the bell pepper mixture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 205
    • (Calories from Fat 135 ),
  • Total Fat 15 g
    • (Saturated Fat 7 g,),
  • Cholesterol 350 mg;
  • Sodium 400 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 1 g,
  • Protein 13 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1 1/2 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.