Pizza Frittata
Grilled Caesar SaladIngredients
- 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
- 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.
- 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.
- 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
- Preheat grill to medium-high heat. Cut romaine hearts in half lengthwise. Refrigerate and reserve one half for another use.
- Brush 1 Tbsp oil on cut sides of three lettuce halves. Grill 2 minutes or until lettuce is slightly charred, turning often.
- 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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