Pizza Frittata

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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6 large eggs plus 4 egg whites

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1/2 cup low-sodium marinara sauce

3/4 cup low-moisture part-skim shredded mozzarella cheese (about 3 ounces)

1 ounce sliced pepperoni

2 tablespoons grated parmesan cheese

2 teaspoons red wine vinegar

1 10-ounce package mixed Italian salad greens (such as romaine and radicchio; about 8 cups)

1/2 red bell pepper, thinly sliced

Torn fresh basil, for topping

4 slices crusty Italian bread


  1. Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
  2. Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
  3. Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.