This gluten-free breakfast (or dinner) is an Italian herb and mushroom frittata topped with pizza sauce and cheese. Tastes like a pizza!
1 heaped tablespoon fresh thyme leaves (from approx. 4 – 6 stems)
½ cup chopped fresh basil (from approx. 2 stems)
2 tablespoons finely grated parmesan cheese
Salt and pepper
4 oz. (115 g) mushrooms, sliced
¼ cup pizza/pasta sauce (e.g. marinara)
1 oz. (30 g) buffalo mozzarella, shredded or thinly sliced