Frittata Pizza Recipe

Preheat and prepare eggs

Preheat oven to 400°F (200°C). In a large mixing bowl, crack 8 large eggs and add 1 cup whole milk. Whisk until fully combined and slightly frothy. Stir in 1 tsp salt and 1/2 tsp black pepper. Set the egg mixture aside.

Heat skillet

Place a 10- to 12-inch ovenproof nonstick or cast-iron skillet over medium heat. Add 2 tablespoons olive oil and swirl to coat the bottom of the pan.

Sauté vegetables

Add the diced 1/2 red bell pepper and diced 1/2 small red onion to the hot skillet. Sauté for 3–4 minutes until softened and translucent. Add 2 cups packed chopped baby spinach and cook 1–2 minutes until wilted. Spread the vegetables evenly across the skillet bottom.

Add tomatoes and basil

Scatter 1 cup halved cherry tomatoes evenly over the wilted vegetables. If using, tear and sprinkle 1/4 cup fresh basil leaves over the top. Keep the arrangement even so the 'pizza' will have balanced toppings.

Assemble frittata pizza

Pour the egg mixture over the vegetables in the skillet, tilting the pan slightly to ensure it distributes evenly. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. If you like heat, lightly dust with 1/4 tsp crushed red pepper flakes.

Cook on stovetop then bake

Cook on the stovetop over medium for 2–3 minutes, until the edges begin to set. Transfer the skillet to the preheated 400°F (200°C) oven and bake for 12–15 minutes, until the center is just set (a knife inserted near the center should come out clean or with very slight moisture).

Rest and serve

Remove the skillet from the oven and let rest for 5 minutes to finish setting. Run a spatula around the edges, slice into 6–8 wedges, and serve warm. Optionally garnish with extra basil leaves and a small drizzle of olive oil.