Pizza Frittata Recipes

PIZZA FRITTATA

Steps:

• Preheat oven to 425°. In a large oven-proof skillet over medium heat, heat oil. Add onions and garlic and cook until tender, 5 minutes, then add spinach. Cook until wilted, 2 to 3 minutes, and season with salt.
• In a large bowl, whisk together eggs, oregano, and milk and season with salt and pepper. Pour eggs over vegetables in skillet and cook until edges are cooked, 4 to 5 minutes.
• Top with cheese and pepperoni and transfer to the oven to bake until eggs are cooked through, 5 to 6 minutes more.

PIZZA FRITTATA

Steps:

• Preheat oven to 350 degrees. In a 10-inch ovenproof nonstick skillet, heat 2 teaspoons oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Cool completely.
• In a large bowl, whisk together eggs, egg whites, 3/4 teaspoon salt, and 2 tablespoons water. Stir in onion and 3/4 cup mozzarella.
• In skillet, heat 1 tablespoon oil over medium heat. Add egg mixture; reduce heat to low, and cook until beginning to set around the edges, about 3 minutes. Transfer to oven; bake until set, about 12 minutes.
• Meanwhile, heat remaining 2 teaspoons oil in a large skillet over low heat. Cook garlic until soft, 2 minutes. Add tomatoes, mint, and 1/4 teaspoon salt; simmer, breaking up tomatoes with a spoon, 5 minutes.
• Spoon sauce over frittata; sprinkle with remaining 1/4 cup cheese. Return to oven; cook until cheese melts, about 1 minute.

LEFTOVER PIZZA FRITTATA (USING LEFTOVER PIZZA!)

Steps:

• Preheat your oven to 375 degrees.
• Dump your chopped leftover pizza cubes into a large mixing bowl.
• Heat the olive oil in a medium saute pan and then add the spinach and garlic. Toss in the oil over medium-low heat until the spinach has wilted and garlic is lightly cooked. Pour the spinach mixture over the pizza bits and mix well. [If you're using different extras, just skip the spinach prep and add your fixings, chopped into small pieces, to the pizza bits and toss well.].
• Beat the six eggs in a separate bowl, then add the the sharp cheddar, Italian seasoning, and pepper (if you need salt, add that now too) and mix.
• Pour the egg mixture over the pizza and mix to combine. Allow this to sit for a few minutes to absorb egg and flavor.
• Finally, pour the fritatta mixture into a greased 8 inch square or circular pan (I use my 8 inch glass pie dish) and sprinkle the top with the Parmesan cheese. Place this in the oven and allow to cook for 20-25 minutes, or until golden on top and cooked through. Be careful with time as not all pizzas are created equal! A moister pizza won't absorb as much egg, so it may take longer; alternatively, a dryer pizza will probably cook faster.

20-MINUTE INSTANT POT PIZZA FRITTATA

Steps:

• Lightly spray a 7-inch cake pan with nonstick cooking spray. Whisk the eggs, half-and-half, oregano, 1/8 teaspoon of the pepper flakes and 1/2 teaspoon salt together in a medium bowl until combined. Stir in the provolone and Parmesan until incorporated throughout the egg mixture, then pour into the prepared cake pan. Gently lay the pepperoni on top.
• Add 1 1/2 cups water to a 6- or 8-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 11 minutes. (See Cook's Note.)
• Meanwhile, toss the spinach, artichoke hearts, parsley if using, olive oil, vinegar, remaining 1/8 teaspoon pepper flakes and a good pinch of salt in a large bowl until evenly dressed. Taste and add more salt if needed. Set aside until ready to serve.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid.
• Remove the pan from the pot and place it on a cutting board to cool slightly, about 2 minutes. Invert onto the board, then flip the frittata so the pepperoni side is facing up. Cut the frittata into quarters and serve it with the spinach salad and more Parmesan.

FRITTATA PIZZA

Steps:

• In a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.

PIZZA FRITTATA

Steps:

• 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.

PIZZA FRITTATA

Steps:

• Beat eggs, cheese, Italian seasoning, salt and pepper until well blended; set aside.
• Melt butter in ovenproof 12-inch nonstick skillet over medium heat. Cook mushrooms, bell pepper, onion and olives in butter about 2 minutes, stirring occasionally, until vegetables are crisp-tender. Spread mixture evenly in bottom of skillet.
• Pour egg mixture evenly over vegetable mixture; reduce heat to medium-low. Cover and cook 9 to 11 minutes or until eggs are set in center and light brown on bottom. Remove cover.
• Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Cut into wedges.

PIZZA FRITTATA

Steps:

• Beat cream cheese, eggs, salt and seasonings until well blended.
• Melt butter in 10-inch ovenproof skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in pepperoni and cream cheese mixture. Cover; cook 5 min. or until center is almost set.
• Heat broiler. Uncover frittata. Broil, 6 inches from heat, 2 to 3 min. or until golden brown.