3 eggs
1/4 cup (50 mL) water
1 tbsp (15 mL) chopped fresh parsley
1/2 tsp (2 mL) salt
Pinch (30 mL) each of pepper, dried oregano and dried basil
1 tsp (5 mL) olive oil
2 tbsp (30 mL) tomato sauce, pizza sauce or spaghetti sauce
1/4 cup (50 mL) Assorted pizza toppings (eg. chopped tomatoes, sliced pepperoni and mushrooms, diced green pepper)
1/4 cup (50 mL) grated light mozzarella cheese
Whisk together eggs, water, parsley, salt, pepper, oregano and basil; set aside. Heat olive oil over medium-high heat in an 8-inch (20 cm) non-stock omelette pan. Pour in egg mixture and cook over medium heat. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Turn off heat. Spread tomato sauce over frittata. Garnish frittata with pizza toppings. Sprinkle mozzarella cheese over toppings. Please under a preheated boiler for 1 to 2 minutes to melt cheese or cover skillet with lid and cook for another minute. Loosen edges and slide frittata onto a warm plate.
Preparation: 2 minutes
Cooking: 7 minutes, Broiling 1 minute
Calories: 390
Carbohydrate: 14 g
Protein: 28 g
Fat: 25 g
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