Breakfast foods for dinner, it’s a thing in our house. On the nights when you just want to get something on the table quick or when eggs just sound like that perfect food. That was last Sunday night. Scott was out of town for the week and my friend Bobby came over for free food (and to build a fire and do laundry for free) and I introduced him to the frittata. When he had texted me earlier to ask what I was making I assumed that he knew what it was.
As soon as he walked in he was questioning me about what this “frittata” was. I explained and he was immediately on board and ended up loving. And this just so happened to be my pick for The Secret Recipe Club this month.
Sarah blogs over at The Pajama Chef. She lives in Nashville, is a proud cat Mom and we share a love of reading as well. But I can’t forget her desire to live in pj’s. I agree. I would be so much happier if I could live in yoga pants and a warm cozy sweatshirt. Her breakfast dishes immediately caught my eye and the Pizza Fritttata was the winner. You can easily customized this and it made enough for dinner and lunches for 2 days. I left it in the oven for just a bit longer so it would be nice and golden brown on top… cheesy goodness!
You can make this to your liking, want mushrooms? Add them. Green Pepper? Why not. Extra spicy? Throw in some hot sauce. This is my kind of Sunday night dinner and it just so happened to pair wonderfully with a California Chardonnay.
Pizza Frittata
Prep Time: 15 Minutes
Cook Time: 40 minutes
Keywords: breakfast entree eggs
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Ingredients (Serves 4)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- Salt/Pepper
- 1/4 cup fire roasted red peppers, chopped [from a jar]
- 6 eggs
- 1/2 cup skim milk
- 1 tsp Greek or Italian Seasoning
- 3 ounces grated Mozzarella cheese, halved
- 1 ounce grated Parmesan cheese, halved
- 8 ounces tomato sauce, halved
- 12 pieces pepperoni
Instructions
In a 10 inch skillet, heat oil over medium heat.
While oil is heating, whisk together eggs, milk, oregano, parsley, half of both cheeses, and half of the tomato sauce.
When oil is hot, add onion and cook until softened, about 2-3 minutes. Then add garlic and cook for 30 seconds until fragrant. Season with pepper, then add red peppers to skillet.
Pour egg mixture over vegetables, then evenly top with pepperoni. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. Cook for 10-12 minutes.
Meanwhile, heat oven to 400 degrees.
When eggs are almost set, drizzle with remaining tomato sauce and top with remaining cheese. Place in the oven to cook for 15-20 minutes, or until cheese is melted.
Let set for 5 minutes and serve warm.
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