It’s a comfort food mashup! We love pizza (obviously) and we can also make frittata, without encouragement, out of anything we can get our hands on. So here is it, the pizza frittata. And, as a bonus, it’s low-carb and we added red wine.

MAKES 1 small frittata // COOKING TIME 40 mins

INGREDIENTS
3 eggs
60 ml full cream milk
2 tbsp grated Parmesan
Splash Tabasco
Salt and black pepper
4 tsp olive oil
1 clove garlic chopped
2 tbsp finely chopped onion
½ tsp dried origanum
2 tbsp dry red wine
½ cup crushed tomatoes
½ tsp xylitol or stevia
Pinch salt
6 slices salami
4 sliced round mozzarella
Basil leaves, to garnish

Method
1. Preheat the oven to 200°C.
2. In a large bowl, beat the eggs, milk, Parmesan and Tabasco together, and season.
3. In a small oven-proof skillet, heat 2 teaspoons of olive oil over a medium heat on the stove. Add the egg mixture and allow the bottom to set slightly. Leave until the top just begins to firm. Place the skillet in the oven and bake until light golden and puffed, but not cooked through; about 10 minutes.
4. For the tomato sauce, heat the remaining olive oil over a medium-high heat. Add the garlic, onion and origanum and cook, stirring, for about 2–3 minutes. Add the wine and reduce slightly, then add the tomatoes, xylitol or stevia and an extra pinch of salt, and simmer to thicken for around 10 minutes.
5. Remove the frittata from the oven and top with the tomato sauce, salami and mozzarella and put back in the oven until the cheese is melted. When done, garnish with fresh basil leaves and serve immediately.