Pizza Frittata #BrunchWeek

Pizza for breakfast? Absolutely, especially if all those wonderful flavors are cooked into a frittata.  Perfect for Brunch or Brinner, it will certainly be a hit with your resident pizza lover.

Welcome to the final day of Brunch Week 2025.......

Christy of A Kitchen Hoor's Adventures invited us to join her this week to celebrate that lovely meal served mid-morning to early afternoon, Brunch.  This event started on Monday when I shared a delicious BLT Eggs Benedict.  On Wednesday, I decided to sweeten things up with a Fruit and Granola Tart.  Today I have gone savory again.

Let's see what the others cooked up for us.......

More Brunch Recipes:

• Curried Chickpea Salad Sandwich from A Kitchen Hoor's Adventures
• Monte Cristo Stuffed Waffles from Jolene's Recipe Journal
• Pizza Frittata from A Day in the Life on the Farm
• Hashbrown Breakfast Casserole Recipe from Blogghetti
• Chocolate Chip Coffee Cake from Hezzi-D's Recipe Box
• Chorizo Breakfast Casserole from Our Crafty Mom
• Butterfly Pea Flower Cocktail from Easy Recipes for One
• Horseradish Cheese Spread from Art of Natural Living
• Spring Salad with Grapes and Pistachio-Crusted Goat Cheese from The Spiffy Cookie
• Ham and Egg Cups from Karen's Kitchen Stories

When I was a kid, I loved Wednesday mornings.  Tuesday was my parents' bowling night, and when we got up in the morning, there would be leftover pizza on the counter.  Breakfast was served.  Sometimes I still get a hankering for pizza in the morning, and when I do, this frittata comes together quickly and serves the purpose perfectly.

Brunch, Breakfast, Eggs, Entrees, Pizza,

Entrees, Eggs

American

Yield: 6 servings

Author: Wendy Klik

PIzza Frittata

Pizza for breakfast? Absolutely, especially if all those wonderful flavors are cooked into a frittata. Perfect for Brunch or Brinner, it will certainly be a hit with your resident pizza lover.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 1 T. olive oil
• 1/2 vidalia onion, diced
• 3 cloves garlic, minced
• 2 handfuls baby spinach
• salt and pepper, to taste
• 8 eggs
• 2 t. Italian herb seasoning
• 2 T. milk
• 1 1/2 c. Marinara Sauce
• 1/2 c. shredded mozzarella
• handful of mini pepperoni

Instructions

1. Heat the oil in a cast-iron or oven-proof skillet over medium heat. Add the onions and garlic. Cook until fragrant and the onions are translucent.
2. Add the spinach, season with salt and pepper, and cook until wilted.
3. Whisk together the eggs, Italian herbs, milk, and marinara. Pour over the vegetables in the skillet and cook undisturbed for about 5 minutes until the edges are set.
4. Sprinkle the cheese and pepperoni over the top and place into a preheated 425* oven for another 5 minutes or so, until cooked through and a knife inserted removes cleanly.
5. Let rest a few minutes before cutting and serving.

Nutrition Facts

Calories

166

Fat (grams)

11 g

Sat. Fat (grams)

4 g

Carbs (grams)

7 g

Fiber (grams)

2 g

Net carbs

6 g

Sugar (grams)

4 g

Protein (grams)

11 g

Sodium (milligrams)

480 mg

Cholesterol (grams)

226 mg

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