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 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
- Preheat oven to low broil.
- Place oven-safe medium skillet over medium heat on stovetop.
- Whisk eggs and water in medium bowl, then add salt and pepper and set aside.
- 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.
- 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.
- 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.
- Serve immediately plain or with toast or fruit, and top with additional cheese, red pepper flake or fresh parsley.
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.