{"id":150,"date":"2013-03-08T08:25:00","date_gmt":"2013-03-08T14:25:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/03\/08\/pizza-frittata-dinner-for-two"},"modified":"2013-03-08T08:25:00","modified_gmt":"2013-03-08T14:25:00","slug":"pizza-frittata-dinner-for-two","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=150","title":{"rendered":"Pizza Frittata (Dinner for Two)"},"content":{"rendered":"<p><span style=\"font-family:inherit;\">This is not just for dinner, you can make this with left overs from the night before. This makes a great Sunday brunch.&nbsp;<\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\"><br \/><\/span><\/span><span style=\"background-color:white;\"><span style=\"font-family:inherit;\"><b>Ingredients:<\/b>&nbsp;<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">4 eggs<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;font-family:inherit;line-height:18px;\">2 teaspoons purchased pesto&nbsp;<\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">1\/8 teaspoon salt<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">1\/8 teaspoon pepper<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">1\/2 cup chopped tomato<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">1\/2 cup shredded part-skim mozzarella cheese, divided<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">2 teaspoons olive oil<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">1 cup sliced mushrooms<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">1\/4 cup chopped green bell pepper<\/span><\/span><br \/><span style=\"background-color:white;color:#444444;line-height:18px;\"><span style=\"font-family:inherit;\">1\/4 cup thinly sliced onion<\/span><\/span><\/p>\n<div style=\"background-color:white;border:0;color:#444444;line-height:18px;margin-bottom:12px;margin-top:12px;padding:0;vertical-align:baseline;\"><b><span style=\"font-family:inherit;\">Step &#8211; By &#8211; Step:<\/span><\/b><\/div>\n<div style=\"background-color:white;border:0;color:#444444;line-height:18px;margin-bottom:12px;margin-top:12px;padding:0;vertical-align:baseline;\"><span style=\"font-family:inherit;\">1. Whisk eggs, pesto, salt and pepper in medium bowl until blended. Stir in tomato and 1\/4 cup of the cheese.<\/p>\n<p>2. Heat broiler. Heat oil in medium nonstick skillet over medium heat until hot. Cook mushrooms, bell pepper and onion 5 minutes or until tender and lightly browned, stirring frequently.<\/p>\n<p>3. Stir in eggs. As eggs begin to set, run heatproof spatula around edge of skillet, lifting cooked egg mixture and tilting pan to allow uncooked eggs to flow underneath. Continue cooking 3 minutes or until eggs are almost set.<\/span><\/div>\n<div style=\"background-color:white;border:0;color:#444444;line-height:18px;margin-bottom:12px;margin-top:12px;padding:0;vertical-align:baseline;\"><span style=\"font-family:inherit;\">4. Remove from heat; sprinkle with remaining 1\/4 cup cheese. Broil 1 to 2 minutes or until cheese is melted and eggs are set.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is not just for dinner, you can make this with left overs from the night before. This makes a great Sunday brunch.&nbsp;Ingredients:&nbsp;4 eggs2 teaspoons&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-150","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-2q","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=150"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/150\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}