Pizza at brunch – what could be better? This white pizza frittata has all the flavors of pizza that you love in an irresistible and filling baked egg frittata. Brunch perfection!
I love making frittatas of all types: asparagus leek frittata, frittata with spinach and green chiles, or this sweet potato and spinach egg bake (can we call that one a frittata?) This white pizza frittata is ultra flavorful thanks to garlic, oregano, and fresh basil.
Why You’ll Love this Frittata
- Vegetarian: I’m obsessed with brunch food and this white pizza frittata recipe is perfect for the vegetarians at your table.
- Hearty and Filling: It’s super filling thanks to the eggs and three types of cheese (Mozzarella, Ricotta, and Parmesan). The spinach gives you a boost of greens that will keep you energized throughout the whole morning and maybe even into the afternoon!
- Impressive: This white pizza frittata will blow everyone away at any brunch you host this year. If you’re looking to round out brunch, try pairing this with a pear hibiscus brunch cocktail, a pretty salad, some bacon (duh), and a gorgeous fruit salad. Cookie bars for dessert, maybe?
Make it Your Own
There are lots of ways you can make this frittata your own. Here are some ideas:
- Add meat: Give it a more classic pizza flavor by adding pepperoni or ham.
- Switch up the veggies: You can use different vegetables. You’ll want to give them a sauté first to let out some of the liquids and make sure that they get tender enough.
- Add some heat: If you like things a little spicy, try adding some red pepper flakes before or after baking.
Storage & Reheating
Storage: Store leftovers in the fridge for up to 3 days.
Reheat: Reheat in the microwave in 30 second intervals until heated through.
White Pizza Frittata
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic, minced
- 12 ounces frozen spinach, thawed and water pressed out
- 12 large eggs
- ¼ cup skim milk
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano leaves
- ¾ cup part-skim ricotta
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh basil
- ½ cup shredded part-skim mozzarella
Instructions
- Preheat oven to 325°F.
- In an oven-safe skillet, heat olive oil over medium heat. Add garlic and cook for 2 minutes or until fragrant. Once garlic is fragrant, add spinach and break it up to incorporate and heat.
- Meanwhile, in a medium bowl, whisk together eggs, milk, pepper, oregano, ricotta, parmesan, and basil.
- Add egg mixture to skillet, reduce heat to low, and cook for 1 minute, stirring gently. Move to preheated oven and bake for 25-30 minutes or until eggs are almost completely set.
- Carefully remove from oven and add mozzarella. Return to oven and bake until mozzarella is melted, about 5 minutes.
- May be served hot, room temperature, or even cold.
Notes
- Storage: Store leftovers in the fridge for up to 3 days.
- Reheat: Reheat in the microwave in 30 second intervals until heated through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I saw this recipe in a video in my facebook feed, but can’t seem to find the video here.
Hi Judie – what browser are you using? Are you on a phone, tablet, or computer? It’s showing up for me. Let me know if you’re still having problems!
This looks awesome! Any suggestions for how I might make it without an oven-safe skillet?
Unfortunately, I don’t think that will work. A frittata really needs the stove-to-oven process to be a frittata.
This looks fabulous! I love white pizza so taking all that falvor and packing it into a frittata is genious! Also I can’t belive Ben doens’t LOVE garlic. It’s so good!