Pizza Frittata

Name: Pizza Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 32 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 8 pcs egg (large); 1 cup mozzarella cheese (shredded); 2 tbsp parmesan cheese (grated); 50 g pepperoni (sliced); 2 pcs tomato (medium, diced); 2 pcs garlic (cloves, minced); 0.5 tsp dried oregano; 0.5 tsp dried basil; 1 pinch red chili flakes; 0.25 tsp salt; 1 pinch black pepper; 2 tsp olive oil; 2 tbsp fresh basil (torn, for garnish)

RATING

4.4/5(58)

TASTE SCORE

8/10

A golden, oven-baked frittata that tastes just like your favorite pizza slice — loaded with savory tomato sauce, melted mozzarella, and pepperoni. It comes together in one skillet and is ready in under half an hour, making it a brilliant high-protein weeknight dinner or fun brunch centerpiece.

PREP

10m

COOK

10m

SERVES

1 SLICE

329 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat oven and prep ingredients.
Preheat the oven to 400°F (200°C). Dice the tomatoes, mince the garlic, shred the mozzarella, and tear the fresh basil. Slice pepperoni if not pre-sliced.
mix · ~1 min
Whisk the eggs.
In a medium bowl, crack all 8 eggs. Add salt, black pepper, and half the parmesan. Whisk vigorously until well combined and slightly frothy, about 30 seconds.
saute · ~5 min
Build the pizza-flavored tomato base.
1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.
2.Add minced garlic and sauté until fragrant, about 30 seconds.
3.Add diced tomatoes, dried oregano, dried basil, and red chili flakes.
4.Cook, stirring occasionally, until tomatoes soften and release their juices, about 3 to 4 minutes.
5.Spread the tomato mixture evenly across the bottom of the skillet.
assemble
Layer and pour into the skillet.
1.Scatter half the mozzarella evenly over the cooked tomato mixture.
2.Arrange pepperoni slices in a single layer over the cheese.
3.Sprinkle the remaining mozzarella on top.
4.Pour the whisked eggs evenly over everything in the skillet.
5.Sprinkle the remaining parmesan over the top.
TIPGently tilt the skillet after pouring to help the eggs seep into all the gaps.
bake · ~12 min
Bake until puffed and golden.
Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes, or until the frittata is puffed, set in the center, and lightly golden on top. The internal temperature should reach 160°F.
TIPKeep an eye on it after 10 minutes — overbaking makes the eggs rubbery.
rest · ~5 min
Rest briefly before slicing.
Remove the skillet from the oven and let it rest for 5 minutes. The frittata will settle and firm up slightly, making it easier to slice.
garnish
Garnish with fresh basil and serve.
Scatter torn fresh basil over the top, slice into 4 wedges, and serve warm directly from the skillet.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a 10-inch oven-safe skillet to ensure the frittata cooks evenly and puffs up properly.
2
Whisk the eggs until slightly frothy to incorporate air for a lighter, fluffy texture.
3
Gently tilt the skillet after pouring the eggs to help them settle into all the gaps.
4
Check for doneness at 10 minutes to avoid overbaking; the center should be just set, not jiggly.
5
Let the frittata rest for 5 minutes before slicing to allow it to firm up for clean wedges.
6
For extra browning, switch the oven to broil for the final minute of baking.

RECIPE VARIATIONS