Pizza Frittata

Grilled Caesar Salad
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Ingredients

  • 1 Tbsp olive oil
  • ½ green bell pepper, chopped
  • ½ (8-oz) pkg sliced mushrooms
  • 15 slices pepperoni, quartered (about 1 oz) 
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ¼ tsp kosher salt
  • 6 large eggs
  • ½ cup no-sugar-added pasta sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 425°F. Heat oil in an 8-inch nonstick ovenproof skillet over medium heat. Sauté bell pepper, mushrooms, and pepperoni in hot oil 5 minutes. Add garlic; cook 1 minute. Stir in oregano and salt.
  2. Whisk eggs in a bowl; add to vegetables in skillet. Cook 2 to 3 minutes, stirring often. Once small curds form, add pasta sauce and cheese; do not stir.
  3. Transfer skillet to oven. Bake 15 minutes or until center is set.

Side Dish Ingredients

  • 2 romaine lettuce hearts
  • 1½ Tbsp olive oil, divided
  • 2 Tbsp olive-oil mayonnaise
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp freshly grated Parmesan cheese

Side Dish Instructions

  1. Preheat grill to medium-high heat. Cut romaine hearts in half lengthwise. Refrigerate and reserve one half for another use.
  2. Brush 1 Tbsp oil on cut sides of three lettuce halves. Grill 2 minutes or until lettuce is slightly charred, turning often.
  3. Whisk together ½ Tbsp oil, mayonnaise, lemon juice, garlic, salt, and pepper; drizzle dressing over lettuce. Sprinkle with cheese.

Nutritional Information

Main Side Total
Servings 3 3
Calories
381
121
502
Fat (g) 27 12 39
Sat. Fat (g) 10 2 12
Protein (g) 25 2 27
Carb (g) 6 1 7
Fiber (g) 3 0 3
Sodium (mg) 856 324 1180

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