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Frittata Pizza

This morning marked the start of a new chapter for my oldest daughter, she woke up today not needing to study for exams (well at least for the next few days) as she wrote her last exam yesterday, and is spending the weekend enjoying her new found freedom from the books.  She headed into London to the Summertime Ball which is an insane concert held at Wembley Stadium with the most amazing line up of artists performing.  I know too well that these events are impossible to find something to eat, let alone healthy, so the best I could do was make sure she had a belly full of good quality nutrient dense food, loaded with quality fats for sustained energy.

Gem

The idea behind this frittata pizza is to keep it as simple as possible, and just a great opportunity to use some veggies from the fridge, so don’t stress too much about sticking exactly to the recipe as the choice of vegetables is totally between you and your fridge.

Mine today was onion and button mushrooms, fried up, then add the egg mixture into the pan, left to cook a few minutes then transferred to the oven to cook through.  

Baked frittata

Remove, turn the oven to grill and add some grated cheese (if you are full Paleo then leave this out)

Pizza Frittata

grilled prosciutto chips and again, bacon can be used as an alternative, just cook it before hand.  Once it looks beautifully grilled and ready, add a little greenery and a few dollops of mayo and serve direct to the table

 

Pizza Frittata
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 large or 2 small white onions, chopped
  2. 1 punnet button mushrooms
  3. 1 Tbsp coconut oil
  4. 8 eggs
  5. 3 Tbsp coconut cream
  6. 1 tsp gluten free baking powder
  7. 1 tsp herbal salt
  8. 1/2 cup grated cheese
  9. a few strips of grilled prosciutto or bacon
  10. handfull of greens (pea shoots are great)
  11. dollop of paleo mayo
Instructions
  1. Preheat the oven to 180ºC
  2. On the stove, in an oven proof frying pan, melt the coconut oil and fry the onion and mushrooms
  3. Whisk together the eggs, coconut cream, baking powder and herbal salt
  4. Once the onions and mushrooms are cooked, pour the egg mixture into the pan and leave for a few minutes to cook the bottom
  5. Transfer the whole pan to the oven and cook for about 15 min, check the middle of the eggs to ensure they are cooked through properly
  6. Remove from the oven, and change the oven setting to grill
  7. Top with cheese, and prosciutto chips (or cooked bacon) place back under the grill to melt the cheese
  8. When the cheese is bubbly and melted, remove and top with greens and drizzle with mayo
  9. Serve directly to the table in the pan
Notes
  1. Remember to use oven gloves at all times....no jokes, I got side tracked and burned my hand badly
Eighty 20 Nutrition https://eighty20nutrition.com/

About Donna

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