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.
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.
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.