Because – Why not?
I really want pizza. But it blows my tummy up like a balloon and leaves me bloated and yuck. So I thought I’d try something a little different as an experiment. If the carby crust doesn’t sit well with me, I may as well try another kind of crust. I’m not going to pretend this is super healthy, but it could be if you made a few little changes. Plus it does have high protein and a few veggies.
- 10 eggs
- 1/2 cup low fat milk
- 1/2 red or brown onion, diced (depending on your preference)
- 1/2 small capsicum (either red or green), sliced
- 60g feta, cubed
- Small handful baby spinach
- Salt and pepper
- 2 tbs pizza sauce/tomato paste
- 8 pepperoni slices (lower fat options if you can find them)
- 4 rashers shortcut bacon, diced
- Sun dried tomatoes, to taste
- 6-8 pitted olives (kalamatta, mixed or whatever you prefer), halved
- 1/4 cup grated light cheese
- 1 bunch fresh basil leaves
- Heat your oven to 190 degrees Celsius/375 Fahrenheit
- Spray your pie dish with a spray oil, then layer the vegetables and feta on top
- Whisk eggs, milk, salt and pepper, then pour over the vegetables.
- Place in the oven for approximately 20 minutes or until almost cooked. The top should be cooked just enough to be able to apply the sauce without it sinking into the frittata itself.
- Remove from heat, and gently spread the sauce, using the underside of a spoon.
- Top with other toppings and cheese.
- Return to the oven for approximatley 10 more minutes or until cooked through.
Amount Per Serving
FYI – you will need a knife and fork with this. I’m not sure if it needs saying, but (just in case) please note that you won’t be able to pick this up in your hands like a normal pizza.