Categories: Meals
Ingredients
- 6 large eggs plus 4 egg whites
- Kosher salt and freshly ground pepper
- 2 tbsp olive oil
- 1/2 cup marinara sauce
- 3/4 cup shredded mozzarella
- 1 oz sliced pepperoni
- 2 tbsp grated Parmesan
- 2 tsp red wine vinegar
- 10 oz packaged mixed Italian salad greens
- 1/2 red bell pepper, thinly sliced
- Torn fresh basil, for topping
- 4 slices crusty Italian bread
Directions
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Preheat the broiler. Whisk the eggs and egg whites with 1/4 tsp salt and a few grinds of pepper in a large bowl. Heat 1 tbsp olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2-3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
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Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and Parmesan. Return to the broiler until the cheese is bubbling, 1-2 minuets. Set aside.
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Whisk the vinegar with the remaining 1 tbsp olive oil, 1/4 tsp salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.