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You know those mornings when you wake up and the only thing that sounds good for breakfast is pizza?

You don’t have those mornings? No, I’m not a college student.

Sometimes I have those mornings, but I have finally become sensible enough that I will not usually give in to the urge to eat pizza for breakfast. I will cheat a bit and eat breakfast that tastes like pizza though.

One of Chris’s favorites is cheesy eggs with marinara sauce and tons of sautéed veggies like onions, peppers, and mushrooms. The Hawaiian frittata is another example of breakfast that tastes like pizza.

Eggs:  Meet Hawaiian pizza.

It was meant to be.

Next mission: Figure out how to make a legitimate breakfast taste like BBQ chicken pizza!

Ingredients:

  • 1 red onion, chopped
  • 1 1/2 cups mushroom slices
  • 6 thin slices Canadian bacon
  • 3 pineapple rings, chopped (or about 3/4 cup diced pineapple)
  • 3 eggs
  • 6 egg whites
  • 2 oz reduced fat swiss cheese
  • 1/2 tsp Italian seasoning
  • olive oil spray

Directions:

  • Pre-heat oven to 450 degrees (on convection if possible).
  • Chop veggies and Canadian bacon.
  • Saute onions for several minutes until they begin to soften.
  • Add the mushrooms and cook 10 more minutes. 
  • Beat together eggs, egg whites, milk, cheese, and Italian seasoning.
  • Spray a pie plate with olive oil spray.
  • Pour onions, mushrooms, Canadian bacon, and pineapple into pie plate.
  • Pour egg mixture over the veggies.
  • Bake for about 20 minutes until eggs are fluffy.
  • Consider serving with some barbecue sauce for dipping.

Servings ~ 4
Calories ~ 198, Fat ~ 7 g, Carbohydrates ~ 12 g, Protein ~ 22 g

This was my first ever attempt at making a frittata. I think it turned out very well, although I’m not sure if it counts since it was entirely baked. I was hoping to do it the “normal” way, but was disappointed to find out that we do not own a single frying pan that is oven safe!

Before last night, I did not have any idea why Chris was so interested in getting a set of fancy, expensive, pots and pans. Now I understand and I am totally onboard with it. Too bad I didn’t figure it out before we got married.

Fortunately my all-bake fritatta worked out. If you have a convection oven, I recommend baking the fritatta in convection mode since the bottom is not pre-cooked as it would be with the traditional stovetop to oven method.

Adapted from Branny Boils Over.

Ingredients:

  • 3 eggs
  • 6 egg whites
  • 1 cup green bell pepper, chopped
  • 1 cup orange bell pepper, chopped
  • 1 cup Vidalia onion, chopped
  • 1 cup baby bella mushrooms, sliced
  • 2 cups zucchini, chopped
  • 1 clove elephant garlic, minced
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • 1 oz mozzarella cheese, shredded
  • 1 oz Parmesan cheese, grated
  • 1 tbsp milk
  • olive oil spray

Directions:

  • Pre-heat oven to 450 degrees (on convection if possible).
  • Chop veggies.
  • Saute onions and peppers for about 10 minutes until browned. 
  • Add garlic, zucchini, and mushrooms and cook 10 more minutes. 
  • Add thyme, salt, and pepper.
  • Beat together eggs, egg whites, milk, and cheese.
  • Spray a pie plate with olive oil spray.
  • Pour vegetables into pie plate.
  • Pour egg mixture over the veggies.
  • Bake for about 20 minutes until eggs are fluffy.

Servings ~ 6
Calories ~ 173, Fat ~ 9 g, Carbohydrates ~ 10 g, Protein ~ 16 g