Best Vegetable Pizza Frittata Recipes

PIZZA FRITTATA

Pizza Frittata image

Top this Italian-inspired egg dish with warmed pizza sauce for a quick-and-easy weeknight supper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 10

Ingredients

8 eggs
1/4 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms (3 ounces)
1 medium bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1/4 cup sliced ripe olives

Steps:

Beat eggs, cheese, Italian seasoning, salt and pepper until well blended; set aside.
Melt butter in ovenproof 12-inch nonstick skillet over medium heat. Cook mushrooms, bell pepper, onion and olives in butter about 2 minutes, stirring occasionally, until vegetables are crisp-tender. Spread mixture evenly in bottom of skillet.
Pour egg mixture evenly over vegetable mixture; reduce heat to medium-low. Cover and cook 9 to 11 minutes or until eggs are set in center and light brown on bottom. Remove cover.
Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Cut into wedges.

Nutrition Facts : Calories 205, Carbohydrate 5 g, Cholesterol 350 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg

PIZZA FRITTATA

Pizza Frittata image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.
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.