In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a unique twist on a breakfast dish. I found the recipe in "Eat What You Love -- Everyday! 200 All-New, Great-Tasting Recipes Low in Sugar, Fat and Calories," by Marlene Koch (Running Press, $26.50).
(Makes 2 servings)
- 2 large eggs
- 2 large egg whites
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried oregano
- 1 teaspoon olive oil
- 1/2 small red onion, thinly sliced
- 1/2 medium green pepper, cut into half rings
- 1 cup sliced mushrooms
- 1/4 cup jarred pizza sauce
- 1/4 cup part-skim mozzarella cheese
- 9 slices turkey pepperoni
- 1 tablespoon grated Parmesan cheese, optional
1. Preheat the broiler. In a medium bowl, whisk together the eggs, egg whites, garlic salt, oregano and 2 teaspoons water. Set aside.
2. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add the onion and cook for four minutes, or until softened. Add green pepper and cook for 1 minute. Add mushrooms and 1 tablespoon of water, and cook for an additional two to three minutes, just until the mushrooms slightly soften.
3. Add the eggs to the skillet. Using a heat-resistant rubber spatula, gently lift and push cooked edges toward the center, allowing uncooked egg liquid to flow to the edge of the pan. Repeat until eggs are even across the bottom of the pan and set, but still moist.
4. Spread the pizza sauce over the eggs. Sprinkle the mozzarella over the sauce and top with pepperoni. Sprinkle with Parmesan, if desired, and place under the broiler for three minutes, or until cheese is melted. Use a spatula to loosen the frittata around edges and slide onto a plate. Cut into wedges and serve.