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Frittata Pizza

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A delicious fusion of frittata and pizza featuring a fluffy egg base topped with marinara, mozzarella, and pepperoni.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the frittata
  • 1 Tbsp. extra-virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups baby spinach
  • 8 large eggs
  • 2 tsp. dried oregano
  • 2 Tbsp. skim milk
  • Kosher salt to taste Kosher salt
  • Freshly ground black pepper to taste Freshly ground black pepper
For the toppings
  • 1 1/2 cups marinara sauce
  • 1/2 cup shredded mozzarella
  • 1/4 cup sliced pepperoni

Method
 

Preparation
  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. In a medium oven-proof skillet, heat the olive oil over medium heat.
  3. Add the diced onions and minced garlic. Sauté until tender, around 5 minutes.
  4. Toss in the baby spinach and cook for 2-3 minutes until wilted and seasoned with salt.
  5. In a large mixing bowl, whisk the eggs, oregano, milk, and marinara sauce together. Season with salt and freshly ground black pepper.
  6. Carefully pour the egg mixture over the sautéed vegetables in the skillet. Let it cook until the edges start to set, approximately 4-5 minutes.
  7. Top the mixture with shredded mozzarella and sliced pepperoni.
  8. Transfer the skillet to the oven and bake for an additional 5-6 minutes, until the eggs are fully cooked through.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 18gSaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 4g

Notes

Serve hot from the skillet, optionally paired with a fresh green salad. For leftovers, store in an airtight container in the fridge for up to 3 days or freeze individual slices for later.
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