Print

Pizza Frittata

Pizza Frittata

I recommend using a cast iron skillet for this, but only if it’s pretty well seasoned (re: nonstick). If you don’t have one, or don’t feel good about its nonstick capabilities, then use a traditional, nonstick skillet. As long as it doesn’t have a plastic handle you can put it an oven below 400°F. You can also make your own marinara for this (recipe below), or you can use a good quality jarred sauce, just make sure it’s on the thicker side as watery sauce in eggy frittata is no bueno.

Scale

Ingredients

For the frittata:
2 T olive oil
1 red bell pepper, diced
1 medium yellow onion, diced
½ tsp kosher salt
¼ tsp chili flake
8 eggs
C half and half (or cream or whole milk)
½ tsp kosher salt
½ tsp black pepper
4 oz soppressata (pepperoni is also good here), diced
4 oz mozzarella, sliced
½ C marinara sauce (plus more for serving)
Basil to garnish

For the marinara sauce:
2 T olive oil
3 cloves garlic
½ onion
½ tsp kosher salt
½ tsp dried oregano
½ tsp chili flake
1 28 ounce can whole, peeled tomatoes (with juice)

Instructions

For the frittata:

Preheat your oven to 375° F.

In a 10 inch cast iron (or other oven proof skillet) heat oil over medium-high heat.

Add peppers, onions, kosher salt, and chili flake. Sauté for 7 minutes, stirring frequently until veggies start to soften and take on a little color.

While vegetables cook crack eggs into a large bowl. Add half and half, salt, and pepper. Whisk thoroughly to combine.

Lower heat to medium and add soppressata to vegetables. Sauté for 2-3 minutes.

Spread the veggies and soppressata into one, even layer and gently pour the egg mixture into the pan.

Cook undisturbed for 5-7 minutes, or until you can see the egg starting to set at the edges.

Lay slices of mozzarella evenly on the surface of the frittata. Then dollop spoonfuls of marinara artfully (or not in my case) over the top.

Transfer to the oven and bake for 20-22 minutes or until puffed and golden.

Let cool for 5 minutes before slicing. Garnish with basil and serve with extra marinara sauce.

For the marinara sauce:

Heat oil in a saucepan over medium heat. Grate garlic and onion directly into the pan. Add salt, oregano, and chili flake and cook, stirring frequently for about 2 minutes, or until everything starts to smell really good.

Add tomatoes and using a wooden spoon, break them into smaller chunks.

Bring the sauce to a boil and then lower heat to low and simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning if necessary (sometimes very acidic tomatoes need a ½ tsp or so of sugar).

If you want a smoother texture you can use a potato masher or an immersion blender. Or you can transfer the whole mess to a jar blender – but who’s got time for that really?

Notes

This is a great, no chopping required, hearty, marinara sauce. I like to use a microplane for the onion and garlic, but your old standby box grater is a-ok too, just use the finer holes.

Keywords: pizza frittata, hearty marinara sauce, hearty weeknight meal

shares