A frittata is basically like a huge omelet. You can throw whatever you want in there. A quiche is almost like a frittata but it has a pie crust. I wonder if this frittata would almost be considered a quiche since there was pitas in it? That almost acts like a pie crust.
I was trying to picture a sandwich when I was making this. The pita left almost an inch of space for the egg mixture. This is what it looked like before I flipped it over. See what I mean?
Please use fresh herbs when making this recipe. If you think they’re too expensive then grow some in pots. Much cheaper. I think that fresh herbs make all the difference. Enjoy.
Calories 189 | Total Fat 7.82g | Total Carbs 9.7g | Fiber 0.3g | Protein 19.72g
Points Plus: 5
Ingredients adapted from Every Day Food
3 large eggs
2 egg whites
1/2 cup of 2% milk
1/2 teaspoon crushed red pepper
3 tablespoons of mixed herbs (I used chives, dill, and parsley)
2/3 cup of low fat cheddar
2 slices of bacon cut into 1/4 in pieces
1 pita, split horitzontally into 2 rounds
1. preheat oven to 425. In a medium bowl whisk together eggs, milk, crushed red
pepper, herbs, and cheese. Season with salt and pepper if you desire
2. In a small bowl oenproof nonstick or cast inro skillet, cook bacon over medium, stirring occasionall until crisp. 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon of fat into a small bowl. Add 1 pit round to skillet and cookuntil toasted and golden. 3 minutes, flipping half-way through; transfer to a plate. Repeat with more reserved fat and remaining pita half. Leave pita in skillet, cut side up. mixture with other pita half. Cut side down. Leave in pan.
3. Add egg mixture and cook over medium, gently stirring. 30 seconds.Top egg
mixture with other pita half, cut side down;. Transfer to the oven and bake
for 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is pulled puffled and golden. Let sit 3 minutes, then cut into wedges. Serves 4