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×A recipe by coffeebean.
$2.39 per serving
5 likes
Ready in 30 minutes
Spoonacular Score: 64% 
The recipe Pittata - Pizza Frittatan is ready in roughly 30 minutes and is definitely a great gluten free and primal option for lovers of Mediterranean food. This recipe makes 2 servings with 587 calories, 44g of protein, and 42g of fat each. For $2.39 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, mozzarella cheese, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. Try Pizza Frittata, Pizza Frittata, and Pizza Frittata for similar recipes.
1. Pre-heat oven to ~450°F (230°C), top heat only.
2. On the stove, heat cooking fat in a large oven-safe skillet over medium heat.
3. Beat the eggs with the milk (again milk is optional), salt, pepper, and any herbs or spices desired.
4. Add any desired add-ins (other than cheese) to the skillet. For the pittata, we didn't use anything, but this is when you would add your cooked vegetables or raw vegetables that don't require much cooking (e.g. bell pepper). Pour in the egg mixture and tilt the skillet to ensure it evenly surrounds any add-ins. Now distribute the shredded cheese and pepperoni slices (if using).
5. Allow the eggs to cook on the stove until the edges of the eggs are set. The center will still be a bit jiggly. Now is a good time to top with Parmesan cheese (be generous!)
6. Transfer the pan to the hot oven and bake until the eggs are puffed and browned with a firm center. Remove from oven and let cool for a couple minutes before cutting into wedges.
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.
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gluten-free
primal
