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

Scale

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