Pizza Frittata Recipe
Introduction
Enjoy a delightful twist on classic pizza with this easy and flavorful Pizza Frittata. Combining eggs, fresh veggies, marinara, and pepperoni, it’s 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
- 8 large eggs
- 2 tsp. dried oregano
- 2 tbsp. skim milk
- Freshly ground black pepper
- 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, heat the olive oil over medium heat. Add the diced onions and minced garlic and cook until they become tender, about 5 minutes. Then add the baby spinach and cook for 2 to 3 minutes until wilted. Season the mixture with kosher salt to taste.
- Step 2: In a large bowl, whisk together the eggs, dried oregano, skim milk, and marinara sauce. Season with kosher salt and freshly ground black pepper. Pour this egg mixture evenly over the cooked vegetables in the skillet. Cook on the stove until the edges start to set, about 4 to 5 minutes.
- Step 3: Sprinkle the shredded mozzarella and sliced pepperoni evenly over the top. Transfer the skillet to the preheated oven and bake until the eggs are fully cooked and set, about 5 to 6 minutes more.
Tips & Variations
- Use a non-stick, oven-safe skillet for easy cooking and cleanup.
- Swap pepperoni for cooked sausage or vegetables like bell peppers or mushrooms to suit your taste.
- Add fresh basil or a sprinkle of red pepper flakes for extra flavor.
Storage
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a low oven until warmed through to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this frittata ahead of time?
Yes, you can prepare the mixture and even partially cook the vegetables ahead of time. Assemble and bake just before serving for the best texture.
What can I use if I don’t have an oven-proof skillet?
Cook the vegetables in a regular skillet, transfer the egg mixture to a greased baking dish, then bake as directed. Add toppings before baking.
PrintPizza Frittata Recipe
This hearty and flavorful Pizza Frittata combines the best elements of pizza with the ease and nutrition of a frittata. Featuring sautéed onions, garlic, and spinach, layered with a seasoned egg mixture, marinara sauce, melted mozzarella, and spicy pepperoni, it’s a perfect protein-packed breakfast, brunch, or light dinner option baked to perfection in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
Ingredients
Vegetables & Aromatics
- 1 tbsp. extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach
- Kosher salt, to taste
Egg Mixture
- 8 large eggs
- 2 tsp. dried oregano
- 2 tbsp. skim milk
- Freshly ground black pepper, to taste
- 1 1/2 cups marinara sauce
Toppings
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced pepperoni
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 425°F (220°C). In a medium oven-proof skillet over medium heat, warm the olive oil. Add the diced onions and minced garlic, cooking them for about 5 minutes until they become tender and fragrant. Then, add the baby spinach and cook for another 2 to 3 minutes until wilted. Season the mixture with kosher salt to taste.
- Prepare Egg Mixture and Cook: In a large bowl, whisk together the eggs, dried oregano, skim milk, and marinara sauce. Season this egg mixture with salt and freshly ground black pepper. Pour the mixture over the sautéed vegetables in the skillet. Cook on the stovetop for 4 to 5 minutes until the edges start to set.
- Add Toppings and Bake: Sprinkle the shredded mozzarella cheese and sliced pepperoni evenly over the top of the partially cooked egg mixture. Transfer the skillet to the preheated oven and bake for approximately 5 to 6 minutes, or until the eggs are completely cooked through and the cheese is melted and bubbly. Remove from oven and serve warm.
Notes
- Use an oven-proof skillet to easily transfer from stovetop to oven without needing to change pans.
- Feel free to substitute pepperoni with other toppings like mushrooms, bell peppers, or cooked sausage.
- For a vegetarian version, omit the pepperoni and add extra vegetables or cheese.
- Make sure the skillet handle is oven-safe or use a handle cover to prevent burns.
- Let the frittata rest a few minutes before slicing to help it set.
Keywords: pizza frittata, easy breakfast, baked eggs, Italian breakfast, pepperoni frittata, mozzarella, spinach, quick brunch
