Good Morning! Are we all celebrating back to school? I know a lot of mamas who are a little torn on this. Back to a routine! Hooray! Get out of the house by 7:30! Ugh! And pack lunches, and check homework and make breakfast-whew. Well, I can’t proof your kids spelling words, but I can help you get them out of the house on time with full tummies! This Pizza Frittata is hands down one of my favorite breakfasts. It also happens to be one of my favorite brunch/lunch/snacks. It’s a healthy, low carb, packed with protein breakfast that you can make AHEAD OF TIME. You whip one up Sunday evening and it’s just waiting for you when you wake up. It’s like there is a little breakfast fairy that KNOWS you need 10 minutes more sleep on a Monday morning. And did I mention it tastes just like pizza? Pizza for breakfast? Yes, please! Add some fruit for extra credit points.
Pizza Frittata. How did you stumble across such a wondrous dish? I’m so glad you asked. One day last spring, I took our little guy to visit some friends at their ranch. It was breezy and cool; kids running around chasing ducks and chickens. A Norman Rockwell painting come to life. Pastoral bliss. Except I had a killer headache and kept thinking, I am going to have to bow out and take my kid home because I am clearly falling ill to some atrocious malady. What. A. Bummer. Except, nope- not sick. I just did that mom thing where you get busy and sort of forget to eat and the only sustenance you ingest all morning is a cup of coffee that you reheat nineteen times. I’m not alone it this, right?
But, before I ACTUALLY pass out from hunger, my friend Rebecca whips up this insanely flavorful Pizza Frittata. A savior with a cast iron skillet. Her kids call it egg pizza and it the best thing that could ever happen to an egg. Cheesy, savory, salty, cooked to perfection. Four bites in, I was cured. A second helping later, I was begging for her recipe.
Did I mention she gets lots of extra credit because the eggs came from her very own chickens? And that I think her chickens might produce the most flavorful eggs on the planet because they are spoiled rotten? These chickens do not have a coop. These chickens are glamping.
The Glamping Chickens
And is there anything cuter than a kid in overalls collecting eggs from glamping chickens?
Anyway, let’s whip up a frittata. Frittata’s are basically a crustless quiche, which is an obvious choice for diabetics or anyone watching their carbs. Plus, they’re just plain yummy.
First caramelize your onions in a cast iron skillet. Add a little salt and pepper to these, we’re building flavor here. The caramelization of the onions along with the sun dried tomatoes give a lovely sweet layer to the savory frittata.
Once your onions are good and caramelized, add the garlic. When the garlic is fragrant and your kitchen starts to smell like a pizzeria, toss in your other goodies. Add in your sun dried tomatoes and black olives. Do yourself a favor and buy the julienne cut sun dried tomatoes to cut down a little on chopping time.
You can also buy the pre-sliced olives. I always have the whole ones around simply because this makes me smile.
While your onions are caramelizing, whip up your egg mixture. 8 eggs for a 10″ frittata, along with some chopped fresh thyme, salt and pepper, shredded cheese and a splash of cream or milk. You want to beat the eggs just until the yolks and the whites have become one. Add another teaspoon of olive oil to the pan and then add the egg mixture. You are going to let it cook on the stove for about two minutes before you pop it in the oven to finish cooking. This lets the eggs set for smooth transfer from the skillet (and easier clean up). You’ll have just enough time to layer pepperoni slices on top and dust it with grated parmesan. 10 to 12 minutes later it should come out looking like this. See how the edges have separated a tiny bit from the pan? This is from the extra bit of oil and the two minutes on the stovetop. Let it cool just a couple minutes to finish setting up, and then it should slide out easily with the help of a rubber spatula.
The easiest tool to cut this into slices is your serrated bread knife. And watch out for sneaky hands. Somebody was hungry!
One of the great things about about a frittata (and quiche) for that matter, is their versatility. Don’t like olives? Leave ’em out. Want to swap the shredded cheese for goat cheese crumbles? I would highly encourage it. Want some greens? Saute a couple handfuls of spinach with the onions and garlic. It’s a great way to use up leftover odds and ends in the fridge. And in the spirit of make ahead breakfasts- if you are getting along with carbs this week-go check out our quiche recipe here.
What are you putting in your frittatas? Or do you have a favorite make ahead breakfast you could share with the class? We are starting a new school over here next week, and we have to leave the house 30 minutes earlier! Yikes! So, pretty, pretty please, leave your ideas or recipes in the comments, I would love to try some new things!
And one more thing- it has come to my attention that even if you like the Live Life Love Food Facebook page, or we’re personally friends on Facebook, the crazy FB algorithms mean you have maybe a 20% chance of seeing when we post new recipes. So, if you would like these delivered to your in-box each week. (I try to post every Friday) Please enter your email in the box at the top right to subscribe to the blog. Next week is a crazy addictive Asian Salad with a Homemade Creamy Thai Dressing. You don’t want to miss it! 😉
Thanks for being here. People that love food are always the best people. Happy Cooking!
Pizza Frittata
Pizza for Breakfast! Protein packed, savory and delicious. Easy make ahead breakfast.
- 1 Tablespoon olive oil, plus 1 teaspoon
- 1 Small yellow onion cut into 1/2" dice
- 2 Tablespoons chopped fresh garlic
- 1/2 Cup sliced black olives
- 1/2 Cup chopped sun tomatoes
- 8 Eggs, slightly beaten
- 1 Tablespoon heavy cream
- 1 Tablespoon chopped fresh thyme
- 3/4 Cup shredded mozzarella or Italian blend cheese
- 10-12 extra large pepperoni slices (can use smaller slices- will need more to cover)
- 2 Tablespoons shredded parmesan for dusting the top
- Salt and Pepper
- Heat Oven to 375 degrees F
- Combine eggs in a large mixing bowl with cream, chopped thyme and a little salt and pepper. Beat gently with large whisk or fork until just combined. Add shredded cheese to egg mixture and stir to incorporate. Set aside
- Heat 1 Tablespoon of the olive oil in a 10" cast iron skillet over medium heat
- Add onion to skillet with a pinch of salt and pepper. Saute onions until translucent and slightly caramelized
- Add Garlic and cook one minute
- Add olives and sun dried tomatoes to skillet
- Pour egg mixture into the skillet and stir gently to distribute ingredients.
- Allow frittata to cook on the stove about two minutes from the time egg mixture is poured.
- Use those two minutes to do the following:
- Gently float the pepperoni slices on top
- Dust with the parmesan
- Transfer to oven to finish cooking 10-12 minutes or until eggs are just set.
- Remove and allow to cool 5 minutes.
- Use rubber spatula to slide frittata onto cutting board, slice into eight servings using a serrated knife.
- Will keep for two days in the fridge.
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