Pizza Frittata

Pizza for breakfast? Yep, we’re going there.

Coming up with this recipe looked something like this:

I should make a frittata – what kind should I make?
It should be something new and exciting, but not ridiculous.
Ooh what about a pizza frittata? That would photograph beautifully.
Especially with big pepperoni slices, melty cheese and fresh herbs.
Overhead shots would be a dream.
Plus, it would taste amazing and be like having pizza for breakfast.
Yep, that’s it. I’m doin’ it.

See? It’s as easy as that (wink).

Because I’m a minimalist baker at heart, I kept this recipe as simple as possible: eggs, salt & pepper, some veggies, a little fresh fresh tomato sauce and mozzarella cheese, topped with pepperoni and a scattering of fresh herbs. Sounds like a plan to me.

The pizza frittata I dreamed up in my mind was even better in real life than I’d imagined. Soft, lightly-seasoned eggs, lots of yummy fresh veggies, just a few slices of pepperoni, plenty of flavorful punches from the tomato sauce, and a melty layer of mozzarella and Parmesan cheeses.

If you ask me, this frittata beats the pants off of other frittatas, because a) it’s prettier, b) it has pepperoni, and c) it gives you an excuse to have pizza at 8 a.m. Win, win and win. Nailed it.

5.0 from 3 reviews
Pizza Frittata
Prep time
Cook time
Total time
All of the most delicious elements of a freshly baked pizza in a simple-to-make frittata. Leave off the pepperoni for vegetarian options, or replace pesto for marinara for an even more sophisticated breakfast indulgence.
Serves: 4-5
  • 5 eggs + splash of water
  • salt and pepper to taste
  • 1/4 cup ea. onion and broccoli, chopped
  • large handful spinach
  • 5-6 tablespoons tomato or marinara sauce
  • sprinkle of mozzarella and parmesan cheese (optional)
  • 3-4 slices uncured pepperoni
  1. Preheat oven to low broil.
  2. Place oven-safe medium skillet over medium heat on stovetop.
  3. Whisk eggs and water in medium bowl, then add salt and pepper and set aside.
  4. Once skillet is hot, saute broccoli and onion for a few minutes and season with salt and pepper. Throw in spinach and saute for an additional minute.
  5. Pour eggs over veggies and stir a few times to incorporate the mixture. Then place lid on to allow to steam for a minute or two.
  6. Next add spoonfuls of marinara, sprinkle on cheese and add pepperoni. Put under broiler (without lid) and cook for 3-5 minutes. Remove carefully with oven mitt.
  7. Serve immediately plain or with toast or fruit, and top with additional cheese, red pepper flake or fresh parsley.
Nutrition Information
Serving size: 1 slice Calories: 80 Fat: 5.3 g Saturated fat: 1.8 g Carbohydrates: 1.8 g Sugar: 1.1 g Protein: 6.2 g

My husband and I loved this recipe lots and gobbled it up with the help of a few co-workers last week. It’s light, but hearty enough to get you through ’til lunch with some toast and a cup of coffee, and indulgent enough to feel like a special weekday or weekend breakfast. I hope you enjoy it as much as we did.



danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Really pretty photos indeed! Gotta love your blog. :) I’m not too eager on this recipe, but now you’ve put the idea of breakfast pizza in my head, haha.

  2. says

    Wow – what awesome photos – I want this now :) I miss eating pizza since I went 100% healthy and this looks like a great compromise. The pictures make it look even more awesome.

  3. Donna says

    Stunning brunch-worthiness here!!!…Question…Would you know a satisfactory “sub” for pepperoni in France?..I have not actually noticed the word “pepperoni” on saucisson here!…Could it be similar to rosette de Lyon…or would spicy chorizo or portuguese linguiça work?

    Your photography is “top”….often leaves me just STARING at the beauty…the clarity…the lighting…the minimal approach leaving props “behind” to focus on the end-result of your culinary wizardry…

    Sorry for the long “gush”…but I am such the fan….Thanks for such generosity ..both culinary and visual !

    • Dana says

      Donna, thanks so much for your kind words! I’m always encouraged when readers gush on my photos as I work really hard on them! As for the pepperoni, you could sub it with any spicy meat, really. Chorizo would probably be nice :D

      Hope that helps! Thanks for saying hello! Hugs from the US

  4. amyt. says

    what size skillet did you use? i plan on making this with my 12 inch cast iron & was wondering how to adapt the recipe — specifically, the amount of eggs? any suggestions?

    • Dana says

      Great question! I think it was a 10-inch. Honestly it doesn’t matter that much: it can hardly be “too full,” and if you notice it looking a little slim in the pan, just beat up another egg real quick and throw it in! Hope that helps!

  5. Donna says

    Did you add any olive oil or butter to sauté the onion and broccoli?…I do actually like the idea of not having to use fat in the recipe!

  6. Mer Now Fitz says

    Oh my Gosh. This looks divine! I’m so happy I found this recipe on your site. I need a grocery run, so I don’t have many of the exact ingredients on hand right now, but I’m going to make a version of this for breakfast this morning regardless. (I’m going to use eggs + fake eggs + frozen spinach + minced garlic + tomato sauce + at the end, fake bacon on top) Thanks for the inspiration for today! And a recipe for the future!!

    • Dana Shultz says

      Good idea! I’d reduce the baking time by 1/4 since it will expedite the cooking time! Let me know how it goes!

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