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Categories:
olive oil onion mushrooms red pepper vegetarian pepperoni egg substitute low-fat Parmesan cheese oregano basil garlic onion powder thyme salt pizza sauce Mozzarella cheese
Viewed: 104 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 12 cup diced onion
- 1 12 cups sliced mushrooms
- 12 cup red pepper, diced
- 23 cup vegetarian pepperoni
- 2 cups egg substitute
- 14 cup low-fat parmesan cheese
- 1 12 teaspoons dried oregano
- 1 teaspoon dried basil
- 12 teaspoon garlic powder
- 12 teaspoon onion powder
- 14 teaspoon dried thyme
- salt and pepper, to taste
- 12 cup pizza sauce
- 34 cup lowfat mozzarella cheese, shredded
Method
- Heat oil in skillet over medium heat.
- Add onion, pepper and mushrooms.
- Cook, stirring until vegetables are soft.
- Add pepperoni, cook 1 minute.
- Beat together egg substitute and parmesan cheese in bowl.
- Stir in dried herbs and spices.
- Pour egg substitute mixture over vegetable mixture in skillet.
- 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.
- When frittata is almost set, place pan on upper oven rack under preheated broiler to cook top.
- Remove from oven, spread pizza sauce and sprinkle with mozzarella cheese.
- Return to oven until cheese melts.
