Best 8 Pizza Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight that combines the convenience of a frittata with the irresistible flavors of pizza. This versatile dish showcases a medley of recipes, each offering a unique twist on the classic Italian fare. From a traditional Margherita Frittata bursting with fresh tomatoes, mozzarella, and basil to a hearty Sausage and Pepper Frittata packed with savory sausage, bell peppers, and gooey cheese, these recipes cater to diverse preferences. Whether you're a vegetarian seeking a meatless option or a seafood enthusiast craving a taste of the ocean, the Spinach and Feta Frittata and the Smoked Salmon Frittata are sure to tantalize your taste buds. With step-by-step instructions and helpful tips, these recipes empower you to recreate these delectable frittatas in the comfort of your own kitchen, transforming your meals into an extraordinary culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

LEFTOVER PIZZA FRITTATA (USING LEFTOVER PIZZA!)



Leftover Pizza Frittata (Using Leftover Pizza!) image

Have you ever had an abundance of leftover pizza and not known what to do with it--especially cheaper delivery pizza that just isn't as good next day? This great breakfast or brunch recipe makes good use of that leftover pizza, and its easy and pleasing comfort food. This is also very versatile: just add any extras you want in small bits (onion, bacon, other or extra cheese, mushrooms, its endless). When I made this I used two large slices of leftover (cheap delivery) sausage pizza and added some (maybe 2-3 cups) fresh spinach that I had wilted and cooked down with a bit of olive oil and garlic. This is in the recipe below, but this can really take any extras. Because of the sausage in my pizza, I didn't add extra salt, but add a few dashes to taste if you have less salty ingredients. I found the finished product delightful with a little dollop of light sour cream on top...but then I think most things are better that way.

Provided by Just Garlic

Categories     Brunch

Time 40m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 9

2 slices prepared pizza, chopped into 1/2 inch cubes
1 tablespoon olive oil
2 1/2 cups fresh Baby Spinach, roughly chopped
1 garlic clove, minced
6 eggs, beaten
3/4 cup sharp cheddar cheese
1/2 teaspoon italian seasoning
black pepper
2 tablespoons grated parmesan cheese

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



Sausage & Mushroom Pizza Frittata image

I love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny South Florida breakfast.-Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 ounces bulk Italian sausage
2 cups sliced fresh mushrooms
2 tablespoons finely chopped red onion
2 tablespoons finely chopped green pepper
1/4 cup finely chopped fresh pineapple
6 large eggs, beaten
6 tablespoons marinara sauce
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 226 calories, Fat 15g fat (5g saturated fat), Cholesterol 299mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

RICOTTA FRITTATA SUPREME PIZZA



Ricotta Frittata Supreme Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 18

8 eggs
1 1/2 cups sheep's milk ricotta
Salt and pepper
Olive oil
2 cloves garlic, grated or minced
1 link Italian sausage, removed from casing
1/2 small yellow onion, diced
1 cubanelle pepper, sliced or chopped
4 crimini mushrooms, stemmed and sliced
1/2 cup Pizza Sauce, recipe follows
1/4 cup diced pepperoni
3/4 cup shredded mozzarella
3/4 cup grated Parmigiano-Reggiano
One 14-ounce can San Marzano tomatoes
Drizzle of good olive oil
Pinch salt
3 to 4 fresh basil leaves, torn
1/2 teaspoon dried oregano

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



Pizza Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

6 large eggs plus 4 egg whites
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 cup low-sodium marinara sauce
3/4 cup low-moisture part-skim shredded mozzarella cheese (about 3 ounces)
1 ounce sliced pepperoni
2 tablespoons grated parmesan cheese
2 teaspoons red wine vinegar
1 10-ounce package mixed Italian salad greens (such as romaine and radicchio; about 8 cups)
1/2 red bell pepper, thinly sliced
Torn fresh basil, for topping
4 slices crusty Italian bread

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



Frittata Pizza image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil Tomato sauce to cover pizza
1/2 cup finely chopped onion 1/2 cup diced or grated
1/2 cup finely chopped red bell pepper Mozzarella
2 cups plainly cooked strand pasta Anchovies, sliced black olives
3 eggs, lightly beaten or pepperoni for topping
Salt and freshly ground black pepper

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



Vegetable Pizza Frittata image

A savory, colorful Italian omelet with spinach, tomatoes and olives. Served with a salad and crusty bread, this dish makes a quick and healthy dinner! Serve with marinara sauce, if desired.

Provided by ann marie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
¾ cup thinly sliced white onion
3 eggs
5 egg whites
1 ½ cups coarsely chopped spinach
⅓ cup finely shredded reduced-fat Parmesan cheese
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
ground black pepper to taste
2 roma (plum) tomatoes, thinly sliced
8 black olives, pitted and sliced

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.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 9.4 g, Cholesterol 139.5 mg, Fat 9.2 g, Fiber 1.7 g, Protein 12.2 g, SaturatedFat 1.8 g, Sodium 643.3 mg, Sugar 2.6 g

PIZZA FRITTATA



Pizza Frittata image

Top this Italian-inspired egg dish with warmed pizza sauce for a quick-and-easy weeknight supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

8 eggs
1/4 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms (3 ounces)
1 medium bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1/4 cup sliced ripe olives

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.

Nutrition Facts : Calories 205, Carbohydrate 5 g, Cholesterol 350 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg

LOW CARB PIZZA FRITTATA



LOW CARB PIZZA FRITTATA image

Categories     Egg     Low Carb     Quick & Easy

Yield 6 people

Number Of Ingredients 10

12 eggs
2 T water (can use milk, cream, or half and half as desired)
3 T olive oil
2 medium green peppers (2 1/2 inches X 2 3/4 inches), chopped
4 oz pepperoni, chopped (I buy the presliced kind which makes it really easy)
2 teaspoons oregano
4 cloves garlic
salt and peppers
8 oz shredded mozzarella cheese
1 cup sugar-free pasta sauce

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.

Tips:

  • Use a nonstick skillet: This will help prevent the frittata from sticking and make it easier to flip.
  • Don't overcook the frittata: It should be cooked until it is just set in the center. Overcooking will make it dry and tough.
  • Let the frittata cool slightly before slicing: This will help it hold its shape.
  • Serve with your favorite toppings: Some popular options include salsa, guacamole, sour cream, and cheese.
  • Make it ahead of time: Frittata can be made up to 3 days in advance. Simply reheat it in a warm oven or microwave before serving.

Conclusion:

Pizza frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover pizza crust and ingredients. With its endless topping possibilities, pizza frittata is a versatile dish that can be enjoyed by everyone. Plus, it's a great way to sneak some vegetables into your diet! So next time you have some leftover pizza crust, don't throw it away! Make a pizza frittata instead. You won't be disappointed.

Related Topics