|1/4 cup||water||50 mL|
|1 tbsp||chopped fresh parsley||15 mL|
|1/2 tsp||salt||2 mL|
|Pinch each pepper, dried oregano and dried basil|
|1 tsp||olive oil||5 mL|
|2 tbsp||tomato sauce, pizza sauze or spaghetti sauce||30 mL|
|3/4 cup||assorted pizza toppings (e.g., chopped tomatoes, sliced pepperoni, sliced mushrooms, diced green peppers)||50 mL|
|1/4 cup||grated light mozzarella cheese||50 mL|
Heat olive oil over medium-high heat in an 8-inch (20 cm) non-stick 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.
Place under a preheated broiler 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.
Number of Servings: 1
Nutrients per serving