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Pizza Frittata

Becky Luigart-Stayner

Makes 12

Takes less than 30 minutes! (HINT: Great for Mother's Day!)

  1. Preheat oven to 350°F. Sauté 1 cup each chopped mushrooms and chopped bell pepper. Coat a 12-cup muffin pan with cooking spray and divide veggies evenly into each cup, then line the inside with turkey pepperoni slices. 
  2. Whisk 10 large eggs and 1 tsp salt. Pour eggs evenly into muffin cups and sprinkle each with shredded mozzarella cheese. Bake for 15 minutes, or until egg is set and puffy. Serve with fave store-bought marinara sauce for dipping and oven-baked (from frozen) home fries.

Freezing Tip: Tightly wrap individual frittatas and freeze. To reheat: Microwave frozen unwrapped frittata in 15-second increments until heated through.

Get the kids in on the action: Let kids practice their egg-cracking skills by holding each egg over a bowl in their palm while gently cracking halfway through with a butter knife, then pulling the shells apart to release the egg (be sure to wash hands immediately after handling raw eggs). Let them arrange the pepperoni slices and sprinkle the cheese on top.

Picky-eater pleaser: Make a simple egg, cheese, and pepperoni frittata and purée the veggies into the marinara sauce used for dipping.

Other frittata combos that are sure to get your family in a frenzy

  • finely chopped raw broccoli and cheddar cheese

  • sautéed zucchini and cooked crumbled sausage

  • spinach, tomato, and/or feta cheese

  • sautéed asparagus, tomato, and mozzarella cheese

  • cubed ham and cheddar cheese

 

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