Q: Can I use chicken breasts instead of thighs?

A: You sure can! Chicken breasts work in this recipe too. They’re a leaner option and still deliver great flavor when cooked properly.

Q: Can I make this frittata ahead of time?

A: Absolutely! You can bake it the day before, let it cool, and store it covered in the fridge. Reheat slices in the oven or air fryer until warm and the cheese is melty.

Q: Hey, I’m trying to watch my cholesterol. Can I just use egg whites?

A: I totally understand. Yes, you can. Just make sure you have about two and a half cups of total egg volume so the frittata sets evenly and doesn’t turn out too thin.

Q: Can I switch up the veggies?

A: You can use whatever classic veggies that you typically go for on a pizza. Or just use whatever other veggies you like!

Veggie Lovers Pizza Pie Frittata

Description

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!

Ingredients

Scale

6-12 Eggs, egg whites, (Should equal 2 1/2 cups total egg mixture)
1 Cup sliced mini bell peppers
1 Medium onion
1 Cup sliced mushrooms
1/2 Cup frozen or fresh spinach
3/4 Cup pizza sauce
6-8 Fresh mozzarella, sliced
1/4 Cup Parmesan, grated
1 Teaspoon fresh garlic, grated
2 Teaspoons granulated garlic, divided
1 Teaspoon onion powder
2 Teaspoons Italian seasoning, divided
2 Teaspoons salt, divided
1 Teaspoon olive oil
1 Teaspoon butter

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Instructions

Take your eggs out of the fridge and let them come to room temperature.
Prep your vegetables. Slice the mini bell peppers into rings, chop the onion into 1-inch chunks, and slice the mushrooms.
In a 10-inch skillet over medium heat, add the olive oil and butter.
Once the butter melts, add the bell peppers and onions and cook for about 4-5 minutes. Sprinkle in 1 teaspoon each of garlic powder, onion powder, salt, and Italian seasonings. Stir then add the fresh minced garlic.
Add the mushrooms and spinach. Sauté for about 3 minutes until the veggies are slightly softened.
While the vegetables cook, whisk the eggs in a mixing bowl. Add another teaspoon of garlic granules, salt, and Italian seasonings and whisk again.
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, about 5 to 7 minutes.
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.
Layer slices of fresh mozzarella on top.
Now, the frittata should be mostly cooked. It will start to pull away from the sides but 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 5 – 8 minutes. Keep a close eye on it so it doesn’t burn!
The top should be set and the cheese melted and golden. Check for doneness by touching the center, it should feel slightly springy but firm. You can also do a quick toothpick test; there shouldn’t be any raw egg on it.
Remove from the oven, sprinkle with fresh julienned basil, and finish with a dusting of Parmesan cheese.
Slice, serve warm, and enjoy.
Mangia!