Pizza Frittata Recipe
Introduction
This Pizza Frittata is a delightful twist on two classic dishes, combining the flavors of pizza with the simplicity of a frittata. It’s a quick and satisfying meal perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach
- Kosher salt, to taste
- 8 large eggs
- 2 tsp. dried oregano
- 2 tbsp. skim milk
- Freshly ground black pepper, to taste
- 1 1/2 cups marinara sauce
- 1/2 cup shredded mozzarella
- 1/4 cup sliced pepperoni
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a medium oven-proof skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, cooking until tender, about 5 minutes. Stir in the baby spinach and cook until wilted, 2 to 3 minutes. Season with kosher salt.
- Step 2: In a large bowl, whisk together the eggs, dried oregano, skim milk, and marinara sauce. Season with salt and freshly ground black pepper. Pour this egg mixture over the cooked vegetables in the skillet. Cook on the stovetop until the edges begin to set, about 4 to 5 minutes.
- Step 3: Sprinkle the shredded mozzarella and sliced pepperoni evenly on top. Transfer the skillet to the preheated oven and bake until the eggs are fully cooked, about 5 to 6 minutes more. Serve warm.
Tips & Variations
- Use any favorite pizza toppings like mushrooms, bell peppers, or olives to customize your frittata.
- Substitute mozzarella with cheddar or a blend of Italian cheeses for a different flavor profile.
- If you don’t have an oven-proof skillet, transfer the mixture to a greased baking dish before baking.
Storage
Store leftover pizza frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep it tender and flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this frittata ahead of time?
Yes, you can prepare it in advance and refrigerate before baking or fully cook it and reheat later. Just be sure to cover it tightly and reheat gently to avoid drying out.
Is there a vegetarian option for this recipe?
Absolutely! Simply omit the pepperoni or replace it with vegetarian-friendly toppings like sun-dried tomatoes or roasted vegetables.
Print
Pizza Frittata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Pizza Frittata combines the best of savory Italian flavors with a protein-packed egg base, perfect for a hearty breakfast, brunch, or light dinner. Featuring spinach, marinara sauce, mozzarella cheese, and pepperoni, this easy one-pan dish is baked to golden perfection, offering a satisfying blend of textures and tastes.
Ingredients
Main Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach
- Kosher salt, to taste
- 8 large eggs
- 2 tsp. dried oregano
- 2 tbsp. skim milk
- Freshly ground black pepper, to taste
- 1 1/2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced pepperoni
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). Heat 1 tablespoon of extra-virgin olive oil in a medium oven-proof skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and tender, about 5 minutes. Then add the baby spinach and cook until wilted, about 2 to 3 minutes. Season the mixture with kosher salt to taste.
- Mix and cook eggs: In a large bowl, whisk together 8 large eggs, 2 teaspoons dried oregano, 2 tablespoons skim milk, and 1 1/2 cups marinara sauce. Season the egg mixture with kosher salt and freshly ground black pepper to your preference. Pour the egg mixture evenly over the cooked vegetables in the skillet. Let it cook undisturbed on the stovetop until the edges begin to set and cook through, about 4 to 5 minutes.
- Add toppings and bake: Sprinkle 1/2 cup shredded mozzarella cheese and 1/4 cup sliced pepperoni evenly on top of the egg mixture. Transfer the entire skillet to the preheated oven. Bake for 5 to 6 minutes or until the eggs are fully set and cooked through, the cheese has melted, and the frittata is lightly golden on top.
Notes
- Use an oven-safe skillet such as cast iron to move from stovetop to oven easily.
- You can substitute pepperoni with other protein toppings like cooked sausage or ham.
- For a vegetarian version, omit the pepperoni and add extra vegetables.
- Ensure eggs are cooked thoroughly before serving by checking firmness in the center.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
Keywords: Pizza Frittata, Italian breakfast, baked eggs, spinach frittata, easy brunch recipe, pepperoni frittata
