When i saw the recipe for this Pizza frittata at Amuse your bouche, I almost jumped out of my chair. What a brilliant idea and why didn’t I ever think about it!?
I love eggs and anything savoury made of eggs. And everyone loves Pizza (that’s like a universal fact now) so combining the two does seem like an awesome deal. Imagine hot melting mozzarella cheese oozing out of a pizza, where even the base is “healthy” and protein rich. That’s a total win, right!
This pizza base serves as a low carb-high protein alternative to the usual bread base and the “trendy” cauliflower base which BTW I totally stand against. I mean, it’s such a hassle to prepare and nowhere near the real thing. But then that’s me.
Of course, it’s not particularly normal to need a spatula to serve up a pizza, and you definitely can’t eat it with your hands, but other than that, the flavours are spot on. Its pretty hard to argue with something that’s smothered in tomato sauce and mozzarella.
I am not going to ask you to use low fat cheese in this to make it healthier. Because low fat cheese is rubber, not cheese! Nopes. So go ahead and use full fat stuff and free range eggs in making of this Pizza frittata or Egg base Pizza, whatever you would like to name this revolutionary dish.
I am just glad I have one more easy item added to my menu, which isn’t so bad to my heart and waistline. And it has cheese guys!
Needless to add here that the recipe calls for both stove top and oven (it’s a pizza after all) but the total time is a quarter of the actual thing. There is minimum preparation involved and this can be made in 30 minutes flat. So can easily be qualified for dinner/supper category. And it has cheese (Yayy!):D:D
What you need?
1 tbsp oil (I used rapeseed oil)
2-3 cloves of garlic, minced
1 small bell pepper, diced ( I used yellow)
2-3 medium mushrooms, diced
1 large onion, sliced
3 large eggs
4 tbsp milk (I always use full fat)
Salt and black pepper to taste
¼ cup of pizza sauce – get the recipe here
About 1 cup of mozzarella cheese
2-3 sliced black olives (optional)
Salad leaves, few (I used rocket leaves, optional)
How to make?
Heat the oil in a omelette frying pan. Add the minced garlic and saute for half a minute. Add in onion, bell pepper and mushroom bits and fry over medium heat for about 5-7 minutes till the water is almost evaporated and the veggies are nearly soft. Season with salt and black pepper, mix.
Meanwhile, beat the eggs lightly with the milk and a pinch of salt.
When the vegetables are fairly soft- make sure they are evenly distributed across the pan, and pour the eggs and milk mixture over.
Cook over low heat for a few minutes and then move the pan under the broiler (medium grill) for about 8-10 minutes till the eggs cooked thoroughly. You may alternate between the two once more to get better results.
Now, turn the grill fairly low. Spread the tomato sauce over the frittata and add the grated cheese, topped up with the sliced olives. Return to the grill for a couple of minutes, until the cheese has melted. Serve immediately topped with fresh salad leaves.
I have selected bell peppers (capsicums) and mushrooms as the vegetables here. You may also use veggies like corn, jalapenos, tomatoes, more varieties of olives etc.
The overall time may differ based on your oven’s settings
If you, like me, are fond of eggs based dishes- try these two Shakshuka (eggs baked with sauce and vegetables) recipes. You can thank me later. 😉
Click on the pictures to go to the recipes.