Pizza Frittata

Ingredients

• 14 g (1 tablespoon)Land O Lakes® butter
• 480 ml (2 cups)frozen spinach or kale leaves
• 2 clovesgarlic, finely chopped
• 8 largeLand O Lakes® eggs
• to tastekosher salt and pepper
• 120 ml (1/2 cup)marinara sauce
• 57 g (2 ounces; 1/2 cup)Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
• 12 slicesregular or turkey pepperoni

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Cook the greens

   Melt the butter in an 8-inch ovenproof skillet over medium heat, swirling or brushing it to coat the bottom and sides. Add the spinach and garlic and cook for 5 minutes, or until heated through.

3. 3

   Add the toppings

   Whisk the eggs with salt and pepper in a large bowl. Pour them over the spinach in the pan and stir to combine. Cook without stirring for 6–8 minutes, until the edge is cooked and the centre is semi-firm. Add the marinara sauce, cheese and pepperoni on top.

4. 4

   Finish in the oven

   Transfer the frittata to the oven and bake for 5 minutes, or until the eggs are cooked through and the cheese has melted. For a golden-brown surface, broil for an additional 2–3 minutes.

What is a pizza frittata?

A frittata is an Italian egg dish cooked with fillings, then often finished in the oven. This version borrows the familiar combination of marinara, mozzarella and pepperoni associated with Italian-American pizza.

The greens and garlic make a savoury base, while the sauce and cheese go on top near the end. That layering keeps the pizza-style flavours distinct without needing a crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 13g protein, 5g carbs, 11g fat.

The eggs provide most of the protein, while the marinara and greens contribute some of the carbohydrate; butter, cheese and pepperoni supply much of the fat. Pair a portion with a generous salad or vegetables for a balanced plate, or add toast if you want a more substantial meal.

Choose and prepare the greens

Frozen spinach or kale: either works in this recipe, and the method cooks the leaves with garlic until heated through. If the greens are in large frozen clumps, break them apart as they warm so they can mix evenly with the eggs.

Garlic: chopping it finely helps it distribute through the greens during the five-minute pan cook. Keep the heat at medium so it cooks alongside the leaves without scorching.

Cook the egg base gently

Butter the pan: coat both the base and sides of the ovenproof skillet so the frittata is less likely to stick. The recipe specifies an 8-inch pan, which gives the egg mixture a relatively deep shape.

Set the edges: once the eggs are added, stir them through the greens, then leave them undisturbed for 6–8 minutes. The edge should be cooked while the centre remains semi-firm before the pan goes into the oven.

Layer the pizza flavours

Marinara and mozzarella: add both after the egg mixture has begun to set. The sauce brings tomato flavour, while the cheese melts during the brief oven bake.

Pepperoni: arrange the slices over the top with the other toppings. Regular or turkey pepperoni can be used according to preference.

Check doneness and browning

Oven finish: bake at 220°C (425°F) for 5 minutes, checking that the eggs are cooked through and the cheese is melted. The centre should no longer look unset.

Golden top: the optional 2–3 minutes under the broiler adds surface colour. Watch closely during this short final stage, as broilers can brown toppings quickly.

Serve it as a meal

Cut the frittata into portions once it is cooked. A green salad or simply dressed vegetables make a fresh contrast to the rich cheese and pepperoni.

For a heartier meal, serve it with toast or roasted potatoes. Keep additional salty sides modest, since the cheese and pepperoni already contribute savoury, salty flavours.

Recipe notes & tips

• Use an ovenproof skillet that can safely go from the hob to the oven.
• Coat the pan's sides as well as its base with butter.
• Keep the eggs undisturbed during their 6–8 minutes on the hob.
• Add the sauce, cheese and pepperoni only after the egg edge has set.
• Check that the centre is cooked through before serving.
• Keep a close eye on the frittata if you use the optional broiler step.

Variations

• Swap the greens: use frozen spinach or kale, as listed in the recipe.
• Choose turkey pepperoni: use it in place of regular pepperoni.
• Add vegetables: include extra cooked vegetables with the greens.
• Change the cheese: use another shredded melting cheese in place of mozzarella.
• Adjust the topping: use less pepperoni or cheese for a milder finish.

Common mistakes to avoid

• Using a non-ovenproof pan: transfer the mixture only in a skillet that is safe for the oven.
• Skipping the pan coating: butter the bottom and sides to help prevent sticking.
• Stirring too long: stop once the eggs and greens are combined, then let the edge set undisturbed.
• Adding toppings too early: wait until the egg edge is cooked and the centre is semi-firm.
• Serving before the eggs are done: bake until the eggs are cooked through.
• Broiling without watching: check frequently during the optional 2–3 minutes to avoid over-browning.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat individual portions in the microwave or in a low oven until hot throughout.

Frequently asked questions