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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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There is nothing like breakfast for dinner! After realizing that Recipezaar couldn't calculate the veggie pepperoni or cheeses, I did the research and it comes out to 4 points per serving for those of you (like me) following Weight Watchers. Ingredients:
1 tablespoon olive oil |
1/2 cup diced onion |
1 1/2 cups sliced mushrooms |
1/2 cup red pepper, diced |
2/3 cup vegetarian pepperoni |
2 cups egg substitute |
1/4 cup low-fat parmesan cheese |
1 1/2 teaspoons dried oregano |
1 teaspoon dried basil |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon dried thyme |
salt and pepper, to taste |
1/2 cup pizza sauce |
3/4 cup lowfat mozzarella cheese, shredded |
Directions:
1. Heat oil in skillet over medium heat.
2. Add onion, pepper and mushrooms. Cook, stirring until vegetables are soft.
3. Add pepperoni, cook 1 minute.
4. Beat together egg substitute and parmesan cheese in bowl. Stir in dried herbs and spices.
5. Pour egg substitute mixture over vegetable mixture in skillet.
6. As eggs sets at edges, use spatula to gently push cooked portions toward the centre of skillet; tilt skillet to allow uncooked portions to flow into empty spaces.
7. When frittata is almost set, place pan on upper oven rack under preheated broiler to cook top.
8. Remove from oven, spread pizza sauce and sprinkle with mozzarella cheese. Return to oven until cheese melts.
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