This recipe is a cross between a frittata and pepperoni pizza with a little quinoa snuck in for an added fiber boost. Serve with a green salad for a complete meal.
1. Beat the eggs,egg whites, salt and pepper in a medium bowl.
2. Heat the oil in a large, heavy non-stick skillet over medium-high heat. Add the butter, and swirl until the butter is melted and coats the bottom of the skillet. Pour the egg mixture into the skillet, and let it cook undisturbed until it starts to turn opaque along the edges, 45 to 90 seconds. Pull the edges of cooked egg toward the center of the omelet with a spatula and allow the uncooked egg to flow onto the surface of the hot pan, tilting to distribute the egg evenly.
3. When the egg holds together in one solid mass, layer the quinoa over the egg, and press into the surface of the egg with the spatula. Pull the edge of the egg back from an edge and drizzle 1 tablespoon water between the egg and the skillet. Immediately cover the pan to trap the ensuing frenzy of steam, reduce heat to medium-low, and cook until the steam cooks the surface of the egg and it is no longer wet on top, 1 to 2 minutes.
4. Spread the sauce and mozzarella over the top of the quinoa and dot with the pepperoni. Drizzle the remaining 1 tablespoon water between the edge of the frittata and the skillet, cover and cook until the cheese is melted, 1 minute longer. Cut into wedges and serve.