Pizza Frittata

Ingredients

• 1 smallwhite onion
• 142 gbaby spinach
• 120 mlroasted red peppers
• 113 gmozzarella cheese
• 6eggs
• 60 mlwhole milk
• ¼ tsp eachsalt and pepper
• 2 tbsp (28 g)butter
• 240 mlpizza sauce
• 142 gpepperoni
• To tastebottled salad dressing
• 1baguette
• To tastebutter or olive oil for the bread

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Prepare ingredients

   Finely chop the onion. Roughly chop about 2 cups of spinach. Drain and chop the roasted peppers. If using a fresh mozzarella ball, cut it into small pieces about 2.5 cm across; shredded mozzarella can be used as it is. Whisk the eggs and milk together, then season with ¼ tsp each of salt and pepper.

3. 3

   Cook the vegetables

   Set a large ovenproof pan over medium-high heat, around 6–7. Add the butter; when it sizzles, tilt the pan so the butter coats its base. Add the onion and peppers and cook, stirring occasionally, for about 4 minutes. Add the spinach and cook for 1 minute more.

4. 4

   Add the eggs

   Spread the vegetables evenly across the pan, then pour in the egg mixture. Swirl the pan so the eggs cover the bottom. Cook for 1–2 minutes, until the underside is set, then take the pan off the heat. Do not stir the eggs.

5. 5

   Top the frittata

   Spoon the pizza sauce over the frittata; it may sit in separate patches. Add half the mozzarella, followed by the pepperoni and the remaining mozzarella.

6. 6

   Bake and serve

   Bake for about 10 minutes, or until the eggs are set. Carefully run a spatula around the edge to loosen the frittata, then slide it out of the pan and cut it into wedges. Toss the remaining spinach with salad dressing and serve alongside the frittata, baguette, and butter or olive oil.

What is pizza frittata?

A frittata is an Italian-style dish of eggs cooked with fillings, then finished on the hob or in the oven. This American-inspired version borrows pizza toppings—sauce, mozzarella and pepperoni—to make an easy, savoury centrepiece.

Cooking the vegetables before adding the eggs softens them and gives the frittata an even base. The sauce and cheese go on top, so every slice gets a taste of pizza without stirring the toppings through the eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 29g protein, 14g carbs, 31g fat.

The eggs and pepperoni supply much of the protein, while the eggs, butter, mozzarella and pepperoni contribute much of the fat. The baguette, vegetables and pizza sauce provide carbohydrates. Serve a wedge with the spinach salad, and adjust the bread portion to suit the rest of the meal.

Get the ingredients ready

Vegetables: chop the onion fairly small so it cooks through quickly, and drain the roasted peppers before cutting them up. Roughly chop the spinach; save the rest for the side salad.

Cheese: fresh mozzarella should be cut into small pieces, while grated mozzarella can go straight on. Either works, though small pieces help the topping spread over the frittata.

Build the frittata base

Butter: wait for it to sizzle, then tilt the pan to coat the base. This helps the eggs cook evenly and makes the finished frittata easier to release.

Vegetables: cook the onion and peppers for about 4 minutes before adding the spinach for 1 minute. Let the spinach wilt, then spread everything out before pouring in the eggs.

Let the eggs set

Gentle cooking: once the eggs are in, swirl the pan to cover its base and leave them undisturbed. Stirring would break up the layer and mix the vegetables unevenly through it.

Doneness: the underside should be set after 1–2 minutes on the hob. Finish in the oven for about 10 minutes, checking that the eggs have set before taking the pan out.

Layer on the pizza flavours

Sauce: spoon it over the egg mixture in patches rather than trying to spread it into a smooth layer. This is how the recipe is designed, and the sauce will remain visible between the toppings.

Toppings: divide the mozzarella, placing half underneath the pepperoni and the rest on top. The top layer melts as the frittata bakes.

Serve it with

Salad: dress the reserved spinach just before serving so it stays fresh rather than wilting. The lightly dressed greens make a simple contrast to the rich, cheesy wedges.

Bread: serve baguette with butter or olive oil for dipping or alongside each slice. Cut the frittata into wedges once it has been loosened from the pan.

Recipe notes & tips

• Use an ovenproof pan that is large enough to hold the eggs and toppings in an even layer.
• Drain the roasted peppers well so they do not add excess liquid to the pan.
• Have the vegetables chopped and the eggs whisked before heating the pan.
• Keep the heat at medium-high while cooking the vegetables, then remove the pan from the hob once the egg base has set.
• Loosen the frittata around its edge with a spatula before sliding it from the pan.
• Dress the reserved spinach just before serving.

Variations

• Use another cheese: swap the mozzarella for a mild melting cheese.
• Change the meat: replace the pepperoni with another pizza-style topping.
• Add herbs: scatter chopped fresh herbs over the top before serving.
• Bring the heat: add chilli flakes to the pizza sauce.
• Make it vegetarian: leave out the pepperoni and add more roasted peppers.

Common mistakes to avoid

• Stirring the eggs: leave them alone once poured in, so they can form a set base.
• Wet peppers: drain them before chopping to avoid adding excess moisture.
• Crowding the pan: choose a wide ovenproof pan so the egg mixture can spread out.
• Overcooking the vegetables: cook the onion and peppers for about 4 minutes, then give the spinach just 1 minute.
• Removing it too soon: bake until the eggs are set, rather than relying on the timer alone.
• Skipping the edge: run a spatula around the frittata before trying to slide it out.

How to store

Cool leftovers, then refrigerate them in a covered container and eat within 3 days. Reheat until hot throughout in the microwave or in a covered pan over low heat; store the salad and bread separately.

Frequently asked questions