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Pizza frittata

Recipe from: 17 June 2016
recipes, banting, lchf

Ingredients 17
Time 00:15
  • 8
    large eggs
  • half a tub of cream or milk
  • 1
    dried mixed herbs
  • 1
    grated Parmesan or Cheddar
  • salt and pepper
  • 1
    chorizo (or 5 slices bacon) sliced
  • 1
    punnet of mushrooms, sliced
  • 1
    red onion, diced
  • 1
    clove garlic, crushed
  • 1
    crushed dried chillies
  • 1
    tin of crushed tomatoes, or tomato purée. You will only be using 3 or 4 tablespoons of it
  • 1
    mozzerella ball, torn into pieces, or half cup grated mozzerella
  • fresh basil
  • salt and pepper to taste
  • olive oil



Preheat oven to 180°C.

Add a splash of olive oil to an oven proof, non-stick frying pan.
If you don’t have an oven proof frying pan, you can put tin foil around the handle of one of your regular frying pans (it won't be in the oven for too long.)

Once the olive oil is heated, add the chorizo slices or bacon, and fry until golden. Remove from the pan and set aside.

Add the onions to the pan. Sauté until translucent.
Add the mushrooms, garlic and the chilli, and fry for a few minutes until cooked.
Season with salt and pepper, and remove from the heat while you get the eggs ready.

Crack the eggs into a large mixing bowl. Add the cream or milk, the grated Parmesan or cheddar, the dried herbs and season with a bit of salt and pepper. Now whisk it all together until a fluffy consistency.

Now put the frying pan with the veggies back on the heat and spread the mixture around so that it covers the whole base of the pan.

Pour the eggs into the pan and stir gently. Now let it sit on the heat for 1 minute. Remove from heat, and place in the oven for 7 minute so it starts to get firm.

Take out the oven and spoon 3 tablespoons of tinned tomatoes on the top, add the slices of chorizo or bacon and then sprinkle over the mozzarella and basil.

Put back into the oven for 15 minutes.

It’s cooked when you can wiggle the pan and everything stays put. Let it rest for a few minutes.

Get a serving board or plate ready next to your pan. Using a spatula, start to ease all the way around the sides of your frittata and underneath a bit. Then tilt the pan and the frittata should slide out.

Cut into wedges and serve!

Recipe reprinted with permission of Tuck In. To see more recipes, please click here.
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Read more on: lchf  |  banting  |  recipes


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