Dinner

Pizza Frittata Recipe

Bylilan Sage August 16, 2026August 16, 2026

Introduction

This Pizza Frittata is a delicious twist on classic Italian flavors, combining eggs with marinara, mozzarella, and pepperoni. It’s a quick and satisfying dish perfect for breakfast, brunch, or a simple dinner.

A thick deep-dish pizza in a round black pan with red handles, placed on a white marbled surface, showing about eight slices with one slice being lifted by a woman's hand. The pizza has a golden-brown crust at the edges, with a layer of melted mozzarella cheese that is white and slightly browned in spots on top of a rich red tomato sauce. There are multiple round pepperoni slices that are deep red with greasy highlights scattered evenly over the cheese. Some green spinach leaves peek through under the cheese. Red chili flakes are sprinkled on top, adding detail and texture to the melted cheese and pepperoni. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups baby spinach
Kosher salt
8 large eggs
2 tsp. dried oregano
2 tbsp. skim milk
Freshly ground black pepper
1 1/2 cups marinara
1/2 cup shredded mozzarella
1/4 cup sliced pepperoni

Instructions

Step 1: Preheat the oven to 425°. In a medium oven-proof skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until tender, about 5 minutes. Stir in the baby spinach and cook until wilted, 2 to 3 minutes. Season with kosher salt.
Step 2: In a large bowl, whisk together the eggs, dried oregano, skim milk, marinara, and season with salt and freshly ground black pepper. Pour this egg mixture over the cooked vegetables in the skillet. Cook over medium heat until the edges start to set, about 4 to 5 minutes.
Step 3: Sprinkle shredded mozzarella and sliced pepperoni evenly on top. Transfer the skillet to the preheated oven and bake until the eggs are fully cooked and set, about 5 to 6 minutes more.

Tips & Variations

Use fresh mozzarella instead of shredded for a creamier texture.
Try adding sliced mushrooms or bell peppers for extra veggies.
Substitute pepperoni with cooked sausage or omit for a vegetarian version.
Use whole milk instead of skim milk for a richer flavor.
Make sure to use an oven-safe skillet to avoid transferring the frittata.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through. This frittata is best enjoyed fresh but still tastes great when reheated.

How to Serve

A single slice of pepperoni pizza lays on a white plate with a subtle striped pattern. The pizza has three main layers: a light golden crust, a layer of bright red tomato sauce, and melted white cheese that looks creamy and slightly browned in some spots. Two round slices of pepperoni lie on top, with a few scattered red pepper flakes and small green herbs adding texture and color. A silver fork rests beside the pizza slice on the plate, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without an oven-proof skillet?

Yes, you can cook the vegetables and pour the egg mixture in a regular skillet, then transfer everything to a baking dish before baking.

Can I prepare the frittata ahead of time?

You can prepare the vegetable mixture and egg batter in advance but bake the frittata fresh for the best texture and flavor.