A simple and easy recipe that comes together in under 30 minutes and provides a unique take on having breakfast for dinner. That’s what you get with this Easy Pizza Frittata. This recipe comes together with a base of smooth eggs, mixed with warming marinara sauce, and topped with mozzarella cheese and pepperoni spices for a recipe that truly tastes like the pizza that you know and love. Oh, and it’s crustless, which means it’s gluten-free!
Friends, do you ever have those days where you’re craving breakfast for dinner? I know I do. While I absolutely love breakfast food, most days, I don’t have the time to make a large, leisurely breakfast. Between dropping my boys off at school and getting into the kitchen to film videos, breakfast is usually something quick, easy, and healthy (like a smoothie!) So, when I find myself particularly craving breakfast food, I usually opt to make it for dinner.
This recipe is the ultimate breakfast-for-dinner recipe, because it has the egg base that makes it feel like breakfast, but tastes like a pizza! This frittata comes together with a smooth and silky blend of eggs mixed with marinara sauce and is topped with gooey mozzarella cheese and pepperoni slices. What could be better than that? Not only is it great as a breakfast-for-dinner dish, but it is also great for kids. If your kids are like mine and LOVE pizza, then this is a great way to give them the pizza they love while also adding in some extra protein!
The best part is, unlike scrambled eggs, frittatas are perfect for meal prep. Once this frittata is made, you can let it cool, then store it in an airtight container, in the fridge, to have breakfast or dinner throughout the week! Or, freeze the individual slices and place them in the freezer for up to one month. Then, once you’re ready to eat the frittata slice, simply place it into the oven at 425F for a few minutes until it’s warmed all the way through. It’s that simple!
What You Need to Make This Pizza-Inspired Frittata
- Eggs: Of course, you’ll need eggs in order to make this frittata.
- Milk: Both dairy milk and non-dairy milk work well, in this recipe. I recommend just using what you have!
- Marinara Sauce: Warm marinara sauce is KEY to making a good pizza, and this pizza frittata is no exception! I love using Rao’s marinara sauce, but any marinara sauce works well.
- Seasonings: To season this frittata, we’ll be keeping it simple with just dried oregano and ground black pepper. That’s it!
- Olive Oil or Avocado Oil: You can use olive oil or avocado oil, in this recipe. Both work just as well!
- Yellow Onion: Diced yellow onion adds depth and flavor to this frittata. Don’t skip this!
- Garlic: The key to giving this frittata the best flavor is to use fresh garlic. It adds a flavor that garlic powder just can’t replicate!
- Spinach: Spinach is full of Vitamin A, minerals, and potassium, making it a true superfood.
- Shredded Mozzarella Cheese: It wouldn’t be a pizza without the shredded mozzarella cheese!
- Pepperoni: I don’t know about you, but I love pepperoni pizza! Plus, the pepperoni makes for a super simple and easy way to add additional protein to this recipe. If you want to make this frittata vegetarian-friendly, you can always omit the pepperoni!
How to Make This Simple & Easy Breakfast-For-Dinner Recipe
To make this pizza frittata, start by preheating your oven to 425 F. Next, crack the eggs into a large bowl, and add in the milk, marinara sauce, oregano, and black pepper. Whisk until the ingredients are fully combined, then set the bowl aside.
Next, heat a 10-12-inch oven-safe skillet over medium heat and add in the olive oil or avocado oil (if using). While the oil is heating, dice the onion and mash the garlic. Then, once the oil is hot, add in the onion and garlic and sauté them for approximately 4 minutes, until the onions begin to soften.
Once the onions are soft, add in the spinach and stir until it has wilted. Next, pour the egg mixture into the pan and allow it to cook, undisturbed. This is important! Allow it to sit for 5-6 minutes, until the edges have begun to set. Then, sprinkle the mozzarella cheese on top of the egg mixture, followed by the pepperoni slices.
Transfer the frittata to the oven and allow it to cook for 6 minutes, until the eggs are cooked through. Finally, once it’s done, remove it from the oven and allow it to cool slightly before slicing. Slice the frittata, then serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week, or in the freezer for up to one month.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 8 Eggs
- ½ Cup Milk or Non-Dairy Milk
- 1 Cup Marinara Sauce
- 1 Teaspoon Oregano
- ½ Teaspoon Ground Black Pepper
- 1 Tablespoon Olive Oil or Avocado Oil
- 1 Medium Yellow Onion, finely diced
- 3 Cloves Garlic, mashed
- 1 ½ Cups Spinach, this is approximately two handfuls
- 1/2-3/4 Cup Shredded Mozzarella Cheese
- 12-14 Slices Pepperoni
Instructions
- To make this pizza frittata, start by preheating your oven to 425 F.
- Next, crack the eggs into a large bowl, and add in the milk, marinara sauce, oregano, and black pepper. Whisk until the ingredients are fully combined, then set the bowl aside.
- Next, heat a 10-12-inch oven-safe skillet over medium heat and add in the olive oil or avocado oil (if using).
- While the oil is heating, dice the onion and mash the garlic.
- Then, once the oil is hot, add in the onion and garlic and sauté them for approximately 4 minutes, until the onions begin to soften.
- Once the onions are soft, add in the spinach and stir until it has wilted.
- Next, pour the egg mixture into the pan and allow it to cook, undisturbed. This is important! Allow it to sit for 5-6 minutes, until the edges have begun to set.
- Then, sprinkle the mozzarella cheese on top of the egg mixture, followed by the pepperoni slices.
- Transfer the frittata to the oven and allow it to cook for 6 minutes, until the eggs are cooked through.
- Finally, once it's done, remove it from the oven and allow it to cool slightly before slicing. Slice the frittata, then serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week, or in the freezer for up to one month.
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What others are saying
When do you add the milk?
Hi Kimberly, you’ll whisk the milk with the eggs ☻
Our Sunday breakfast go to!!
That sounds delicious, Jim! Thank you so much for your support!
I made this frittata today and was disappointed. I read and reread the instructions 3x. It called for 8 eggs, 1/2 C
milk and the marinara sauce. No where in the instructions did it say where to add the milk so I just added it to the egg mixture. I cooked it exactly as stated, put it in the oven exactly as stated, cooled it even longer as stated. When I tried to remove it from the pan, it started falling apart. It seemed as if the eggs didn’t get fully cooked. Needless to say, it was a mess. I do have to say, however, that I tasted it and it was delicious. Unfortunately, though, I was supposed to bring it to a group meeting today but couldn’t because it was so messy. I would appreciate if you could tell me what went wrong. Thank you.
10/20/24
I loved this recipe. I eat frittatas all the time, and this was such a fun twist. I did six minutes on the stovetop and about ten in the oven. I let it cool for 6 or 7 minutes before slicing. I will absolutely be making this again.