Your family will love this Pizza Frittata recipe! The whole meal comes together in less than 30 minutes and is full of vegetables, protein, and tons of classic pizza flavor.
This pizza frittata is just SO GOOD.
Which sort of makes sense, because I love pizza and I love eggs. So throwing them together in a pizza frittata is bound to be delicious. I should have known! But that’s the thing with recipe development. There are some recipes that you just know are going to turn out and then they are awesome. There are some recipes that you think are going to turn out and then they flop. (Don’t worry, I don’t share those with you!) And then there are some recipes that you think are going to be good, and then they end up being amazing! I thought this one was going to be good, but it turned out to be awesome, and my meal plan group loved it!
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How do you make pizza frittata?
It’s so easy! We’re going to sauté up a few veggies: onion, roasted red pepper, and spinach. Then we just pour the egg mixture into the pan (don’t disturb the eggs!); top with the traditional pizza toppings: sauce, cheese, and pepperoni; and let it finish cooking. That’s it! I’m telling you, pizza frittata is a simple, everyday meal that’s as satisfying as it is easy.
I like to serve it with a quick spinach salad (to use the rest of the spinach!) and some fresh bread or garlic toast.
So, will you try out this pizza frittata and let me know what you think?
If you make this recipe, be sure to tag me so I can see your creation! (@myeverydaytable or #myeverydaytable)Print
Your family will love this Pizza Frittata! The whole meal comes together in less than 30 minutes and is full of vegetables, protein, and tons of classic pizza flavor.
- 1 small white onion
- 5 oz. baby spinach
- 1/2 cup roasted red peppers
- 4 oz. mozzarella cheese
- 6 eggs
- 1/4 cup whole milk
- 1/4 tsp. salt and pepper
- 2 Tbsp. butter
- 1 cup pizza sauce
- 5 oz. pepperoni
- bottled salad dressing
- 1 baguette
- butter or olive oil for bread
Preheat oven to 400 degrees.
Onion: small chop (just try to get them on the smaller size, no need for perfection!)
Spinach: grab two handfuls from bag or clamshell and roughly chop (about 2 cups)
Red Peppers: drain and chop
Cheese: if using a fresh mozzarella ball, cut into small pieces, about 1″ big. If using shredded mozzarella, it’s ready to go!
Eggs: whisk eggs and milk together. Season with 1/4 tsp. salt and pepper.
Heat large oven-proof pan over medium high heat (about 6-7). Add butter to pan and when it sizzles, tilt pan so that butter coats the entire pan.
Add onion and red peppers to pan and cook, stirring occasionally for about 4 minutes. Add spinach and cook for another minute.
Spread veggies out evenly in the pan, and then add eggs. Swirl the pan so that the eggs coat the bottom of the pan. Cook for a minute or two, until the bottom of eggs are set and then remove from heat. DO NOT STIR THE EGGS!
Spoon the sauce onto frittata. (It will be in clumps, but that’s fine.) Top with half of the cheese, then the pepperoni, then the remaining cheese.
Bake for about 10 minutes, or until the eggs are set. Carefully slide a spatula along the edge of the frittata to loosen it up. It should slide out. Cut into wedges to serve.
Toss remaining spinach with salad dressing and serve with baguette, butter, and olive oil.
- Get your kids involved! They can: whisk eggs, layer cheese (careful with hot pan!), toss together spinach with dressing.
- Two options for cheese: shredded mozzarella OR fresh mozzarella which comes in a ball. You’ll just need to chop it up into small, 1″ pieces.
- Because the sauce and pepperoni add some salt, I didn’t add a ton to the eggs. Try and add more if it tastes a little blah!
Keywords: pizza, frittata, eggs, easy