Italian fluffy omelette with salami

Ingredients:

• 6 large eggs + 4 egg whites
• 2 tablespoons extra-virgin olive oil
• 0.5 cup lightly salted marinara sauce
• 3/4 cup semi-skimmed shredded mozzarella (about 80g)
• 30 g thin slices of pepperoni
• 2 tbsp. l. grated parmesan
• 2 tsp red wine vinegar
• 1 package (280 g) mixed Italian salad greens (such as romaine and radicchio; about 8 cups)
• Half a red bell pepper, thinly sliced
• Torn basil leaves, thinly sliced
• 4 slices crusty Italian bread

Preparation:

1. Preheat oven to grill mode.
2. In a large bowl, whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of freshly ground black pepper. In a large oven-safe nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in the egg mixture and stir with a rubber spatula until the egg begins to set, 2 to 3 minutes. Transfer the skillet to the broiler and broil until the frittata is set but not browned, 30 seconds to 1 minute.
3. Spread the marinara sauce over the frittata, leaving a 1/2-inch border. Sprinkle with grated mozzarella, pepperoni, and Parmesan. Return the frittata to the oven and broil until the cheese begins to bubble, 1 to 2 minutes.
4. In a large bowl, combine the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Add the salad greens and bell pepper and toss. Sprinkle the frittata with basil and cut into wedges. Serve with a salad and bread.