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Pizza Frittata

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Pizza Frittata
  • Prep 15 min
  • Total 30 min
  • Servings 5
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Top this Italian-inspired egg dish with warmed pizza sauce for a quick-and-easy weeknight supper.
Updated May 17, 2005

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Speed up preparation when you use presliced fresh mushrooms, available in the produce section of your supermarket.
  • tip 2
    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

205 Calories, 15 g Total Fat, 13 g Protein, 5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
135
Total Fat
15 g
Saturated Fat
7 g
Cholesterol
350 mg
Sodium
400 mg
Potassium
210 mg
Total Carbohydrate
5 g
Dietary Fiber
1 g
Protein
13 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
14%
14%
Calcium
12%
12%
Iron
10%
10%
Exchanges:
1 Vegetable; 1 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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