Ingredients

• 6 large eggs plus 4 egg whites
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup low-sodium marinara sauce
• 3/4 cup low-moisture part-skim shredded mozzarella cheese (about 3 ounces)
• 1 ounce sliced pepperoni
• 2 tablespoons grated parmesan cheese
• 2 teaspoons red wine vinegar
• 1 10-ounce package mixed Italian salad greens (such as romaine and radicchio; about 8 cups)
• 1/2 red bell pepper, thinly sliced
• Torn fresh basil, for topping
• 4 slices crusty Italian bread

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Instructions

1. Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
2. Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
3. Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.
4. Photograph by Ryan Dausch