So, what’s better than pizza? If your answer is pizza, you are definitely right. And if you’re confused, look no further than this AWESOME breakfast, lunch, dinner, or brinner recipe for PIZZA Frittata! Woohoo. Welcome to deliciousness, folks!
Whenever I’m in a bind with my menu plan for the week, I turn to one of my standbys: black beans and rice [cheap and tasty], breakfast for dinner [indulgent because this usually turns into pancakes for dinner], or a frittata [easy, cheap, and totally customizable]. What do these dishes have in common? They are all cheap [read: so I can spend more cash $$$$ on fun ingredients like mini chocolate chips], all things that I love [convenient, right?], and made from pantry staples that I always have around. Problem is… Ben gets really tired of all those dishes, really fast. Especially frittatas. Probably cause I stuff them full of my favorite veggies like kale and bell peppers. Ha ha, poor guy. But because I love him so, sometimes I experiment.
Experiments can be good or bad, and occasionally, they can be excellent, as was the case with this PIZZA Frittata. Sorry for shouting, I’m just excited. This frittata tasted just like a pizza, except instead of a chewy, carb-licious crust, you’ve got a soft egg base. It doesn’t taste like eggs, so don’t you worry–these aren’t pizza eggs. All you can taste are the flavors of pizza: garlic and onion, herbs, tomatoes, and cheeeeese. Lots of flavorful cheese! Our pizza toppings included fire roasted red peppers and pepperoni, but feel free to sub out for your favorites. I think italian sausage, bell peppers, mushrooms, or ham would be pretty tasty in the future too.
Though this frittata is a bit more work than the typical frittatas I make, it’s definitely worth it and makes a great anytime meal with some fruit or a salad. Hope you enjoy!
Pizza Frittata [adapted from Rachael Ray Magazine, July/August 2012]
click to print
- 1 tablespoon canola oil
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- freshly ground black pepper
- 1/4 cup fire roasted red peppers, chopped [from a jar]
- 6 eggs
- 1/2 cup skim milk
- 3/4 teaspoon dried oregano [or several tablespoons fresh oregano]
- 1/2 teaspoon dried parsley [or several tablespoons fresh chopped parsley]
- 3 ounces grated Mozzarella cheese, halved
- 1 ounce grated Parmesan cheese, halved
- 8 ounces tomato sauce, halved
- 12 pieces pepperoni
In a 10 inch skillet, heat canola oil over medium heat.
While oil is heating, whisk together eggs, milk, oregano, parsley, half of both cheeses, and half of the tomato sauce.
When oil is hot, add onion and cook until softened, about 2-3 minutes. Then add garlic and cook for 30 seconds until fragrant. Season with pepper, then add red peppers to skillet.
Pour egg mixture over vegetables, then evenly top with pepperoni. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. Cook for 10-12 minutes.
Meanwhile, heat oven to 400 degrees.
When eggs are almost set, drizzle with remaining tomato sauce and top with remaining cheese. Place in the oven to cook for 15 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.
Time: 40 minutes.
Yield: 4 servings.