Best 8 Frittata Pizza Recipes

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.

SAUSAGE & MUSHROOM PIZZA FRITTATA

Steps:

• Preheat broiler. In a 10-in. ovenproof skillet, cook sausage, mushrooms, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking sausage into crumbles; drain., Return sausage mixture to skillet; stir in pineapple. Pour in beaten eggs. Cook, covered, until nearly set, 4-6 minutes. Spread marinara over top; sprinkle with cheeses., Broil 3-4 in. from heat until eggs are completely set and cheese is melted, 2-3 minutes. Let stand 5 minutes. Sprinkle with parsley; cut into wedges.

RICOTTA FRITTATA SUPREME PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the eggs and ricotta in large mixing bowl and season with salt and pepper.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the garlic and stir for a few seconds, until fragrant. Add the egg-ricotta mixture and cook, stirring gently, until it starts to set, a few minutes. Transfer to the oven and bake until nearly set, about 12 minutes.
• Meanwhile, heat 1 tablespoon olive oil in another medium skillet over medium-high heat. Add the sausage to the pan, breaking it up with the back of a wooden spoon; cook until cooked through and browned, 5 to 7 minutes. Add the onions, peppers and mushrooms, season with salt and pepper, and let cook for a few minutes. Remove from the heat and set aside until ready to use.
• Remove the frittata from the oven and spoon the pizza sauce over the top. Top with the sausage mixture, pepperoni, mozzarella and Parmesan. Return to the oven and bake until cheese has melted, another 8 to 10 minutes.
• Let the frittata cool in the pan for a few minutes before sliding it out onto a cutting board. Cut into slices and serve.
• Add the tomatoes, olive oil, salt, basil and oregano to a food processor and puree until smooth. Pour the sauce into a medium saucepot and bring to a boil. Reduce the heat and hold at a simmer until ready to use.

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.

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.

VEGETABLE PIZZA FRITTATA

Steps:

• Set oven rack 3 to 6 inches from the heat source and preheat the oven's broiler.
• Heat olive oil in a 10-inch oven-proof skillet over medium heat; cook and stir onion until soft and transparent, about 5 minutes.
• Beat eggs, egg whites, spinach, Parmesan cheese, parsley, salt, basil, oregano, and black pepper together in a bowl; pour over onions. Cook over low heat, gently lifting with a spatula and tilting skillet to let liquid run under cooked parts, until partially cooked, about 10 minutes. Arrange tomatoes and black olives on top of semi-soft frittata.
• Broil frittata in preheated oven until slightly browned on top, about 5 minutes. Cut into wedges.

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.

LOW CARB PIZZA FRITTATA

Steps:

• 1. Heat oil in large nonstick ovenproof skillet. 2. Saute green peppers, mushrooms, and pepperoni for about 5 minutes. Add garlic and cook another minute. Add oregano, salt, and pepper. Stir well. 3. Whisk eggs and liquid together. Add more salt and pepper. Add mixture to pan. 4. Mix egg mixture as it cooks, so cooked "curds" are distributed throughout. In about 2-3 minutes, it should be have enough "body" to float some pasta sauce on the top. Do so, and then add the cheese. 5. Put the frittata under the broiler to brown the top. By this point, the eggs should be cooked through. Check. If they aren't, turn the oven down to 300 and give it a couple of minutes more.