this pizza frittata is one-pan, foolproof & SO easy!
I made this pizza frittata recently, and it made me realize that I don’t make frittatas nearly often enough. And I don’t know why because they are the BEST.
What’s a frittata? Think quiche, but without the crust.
You start with a bunch of eggs and then basically the sky is the limit. You can literally add whatever bits and pieces you have lying around – from the cheese, to the vegetables and any meat you like. Finish with your choice of herbs and serve!
Frittatas make a perfect lunch, light dinner or even brunch. They’re obviously delicious hot but just as good warm or at room temperature – so you can serve them all year round. I’m a fan of this “pizza” version, but feel free to riff at will.
Let me know if you make it, and tag me on Instagram @sherisilver!
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups baby spinach
salt and pepper
8 large eggs
2 tablespoons milk
1/2 – 1 teaspoon dried oregano
8 ounces mozzarella, shredded (about 2 cups)
1/4 cup pepperoni
fresh oregano sprigs, for garnish
Pre-heat the oven to 425 degrees.
Heat a large ovenproof skillet over medium-high heat. Saute the onion and garlic till softened, about 5 minutes. Add the spinach and cook till wilted.
Meanwhile, whisk the eggs in a medium bowl and add the milk and oregano to taste, whisking again. Season with salt and pepper. Add to the skillet and cook till the edges are set, 6 – 8 minutes. Top with the cheese and pepperoni and place in the oven. Cook for 6 – 8 minutes or till set in the center. Turn the oven to broil and continue to cook, watching carefully, until bubbly and golden brown.
Remove from oven, garnish with fresh oregano and let sit briefly before cutting into slices.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/07/06/pizza-frittata/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Just made your recipe for my very large family. 3 hungry kids are in love with it Used soom Swiss cheese with mozzarella.
Yay! This recipe is such a keeper and so easy to adapt to whatever you have on-hand! Thanks for writing!