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Packed with all your favorite pizza flavors in a lighter, veggie-forward twist, my Veggie Lovers Pizza Pie Frittata delivers cheesy, saucy satisfaction without the crust. This made-over dish bakes up fluffy and golden and is filled with spinach, peppers, mushrooms, onions, and melty mozzarella. It’s perfect for pizza nights, brunch, or lazy weekends!

VEGGIE LOVERS PIZZA PIE FRITTATA

You know that feeling when you want to eat an entire pizza but don’t love the feeling you get after eating an entire pizza? That’s exactly why I created this Veggie Lovers Pizza Pie Frittata.

You still get all the flavor, all the sauce, and all the cheesy satisfaction without the heavy aftermath. Trust me, there’s nothing wrong with bread, but sometimes you just want the taste of a pizza that happens to be packed with protein, the kind a regular pizza typically doesn’t have! This recipe gives you all of that. It’s flexible, easy, and totally customizable. You can even toss in some pepperoni or sausage if you’re in the mood. Either way, it’s packed with protein to keep you satiated and has all the melty cheese and tangy sauce you crave. It comes together quickly so you’ll never need delivery again.

Sometimes all you really need are a few eggs to skip the takeout menu!

HOW I MADE OVER THIS FRITTATA:

I made this Veggie Lovers Pizza Pie Frittata using only the best, cleanest ingredients that give back with every bite!

Tomatoes and tomato sauce are rich in lycopene, an antioxidant that supports heart health and glowing skin. Spinach adds iron and vitamin K for stronger bones and lasting energy. Bell peppers bring a boost of vitamin C to support your immune system and brighten every bite. Mushrooms and onions deliver natural umami, prebiotics, and B vitamins that help your body turn food into fuel and support gut health. Fresh garlic offers powerful anti-inflammatory benefits while packing major flavor. Mozzarella provides calcium and protein to keep this dish satisfying without feeling heavy.

Together, these fresh, real-food ingredients turn a pizza-night favorite into a nourishing, made-over meal you’ll actually feel good about eating!

This recipe is nut-free, gluten-free, refined-sugar-free, dairy-free, soy-free, paleo, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Eggs
Mini bell peppers
Onions
Mushrooms
Spinach
Pizza sauce
Fresh mozzarella
Parmesan
Fresh garlic, grated
Granulated garlic
Onion powder
Italian seasoning
Salt
Olive oil
Butter

THIS IS HOW YOU’LL MAKE IT:

If you already know how to make a frittata, then you know how simple they are. If you’ve never made one before, you’re about to find out how simple they are to make! Let’s do this!

Take your eggs out of the fridge and let them come to room temperature.

While that’s happening, prep your vegetables. Slice the mini bell peppers into rings, chop the onion into 1-inch chunks, and slice the mushrooms. You can make whatever shapes you like, this is how I like to do it.

In a 10-inch skillet over medium heat, add a little olive oil and butter. The butter adds flavor, and the oil helps the frittata release easily from the pan. Once the butter melts, add the bell peppers and onions and let them soften for just a few minutes since they will continue to cook with the eggs later. Sprinkle in the garlic powder, onion powder, salt, and Italian seasonings. Add your fresh minced garlic next, once the veggies have softened, to keep it fragrant without burning.

Next, add the mushrooms and spinach. Sauté for a few minutes. You can use fresh or frozen spinach. Just make sure you’re using roughly half a cup of frozen spinach or two big handfuls of fresh since fresh spinach shrinks a lot.

While the vegetables cook, whisk together your eggs in a mixing bowl. I like using a mix of whole eggs and egg whites for my egg bakes or frittatas because I simply don’t like to use a lot of whole yolks. You can use whatever you like, but the total volume should be about two and a half cups for a 10-inch skillet. For this recipe, I used 6 whole eggs and 1 cup of egg whites. Add garlic granules, salt, and Italian seasonings to the egg mixture and whisk again. As I always say, it’s really important to season each layer.

Set your oven to broil on low.

Make sure the vegetables are evenly spread around the pan before pouring the egg mixture on top. Let it cook on the stovetop until the edges start to set and pull slightly away from the sides of the pan.

At the same time, slice the mozzarella.

Before the eggs start to firm up too much, spoon dollops of pizza sauce across the surface and use a utensil to spread it around. Use whatever pizza sauce you prefer. I usually make my own sauces, but when I can find one at the store with clean ingredients, I grab it to save time! Layer slices of fresh mozzarella on top. If you don’t have fresh mozzarella, shredded works just fine.

It’s also important to remember that this is YOUR pizza! If you like it extra saucy or cheesy, add more!

After several minutes, the frittata should be mostly cooked. It should still have a slight jiggle, and the top will look a little wet. Transfer it to the oven and place it under the broiler for a few minutes. Keep an eye on it so it doesn’t burn! The top should be set and the cheese melted and golden. You can gently touch the center to make sure it feels bouncy and/or do a quick toothpick test. The sauce will, of course, be wet but there shouldn’t be any raw egg left. You’ll know it’s ready when the top looks firm, glossy, and evenly golden.

Remove from the oven, sprinkle with fresh julienned basil, and finish with a dusting of Parmesan cheese.

Slice, serve warm, and enjoy.

Mangia!

SERVING SUGGESTIONS:

The perfect accompaniment for this Veggie Lovers Pizza Pie Frittata is a crisp salad. You can go with a classic tossed salad using your favorite Italian dressing, a light arugula salad topped with shaved Parmesan, or a simple mix of romaine, tomatoes, and cucumbers for that classic Italian touch!

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store any leftovers in an airtight container in the fridge for up to four days.

When you’re ready to reheat, warm slices up in the oven at 350°F until heated through, or pop them in the air fryer for a few minutes to bring back that fresh-from-the-oven texture.

If you’re short on time, reheat gently in the microwave.

ADDITIONAL NOTES:

If you prefer using shredded mozzarella instead of fresh, go for it! It melts beautifully and gives you that same pizza-style stretch. Just sprinkle it evenly across the top before broiling.

You can swap out the butter for all olive oil if you’d like to keep it lighter, but the combo gives the best flavor and texture.

This pizza-inspired frittata is customizable! You can add pepperoni or sausage to the veggies while it’s cooking if you prefer a meat lovers pizza. Finish it with red pepper flakes, extra cheese, and even more Parmesan!

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Lunch & dinner ideas, check these out!

Lightened-Up Cauliflower Fried Rice with Shrimp
Wholesome Veggie Stuffed “Mexican” Egg Bake
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Healthy Quick & Easy Indian Eggplant Bharta
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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