Quick Pizza Frittata Dinner Recipe

Egg fritatta with fresh vegetables
Tim Hawley/Photodisc/Getty Images

Nutrition Highlights (per serving)

Calories 543
Fat 38g
Carbs 14g
Protein 36g
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Nutrition Facts
Servings: 4 (1/4 of frittata)
Amount per serving  
Calories 543
% Daily Value*
Total Fat 38g 49%
Saturated Fat 13g 65%
Cholesterol 530mg 177%
Sodium 694mg 30%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 7g  
Includes 1g Added Sugars 2%
Protein 36g  
Vitamin D 3mcg 15%
Calcium 520mg 40%
Iron 4mg 22%
Potassium 756mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 45 min
Prep 25 min, Cook 20 min
Servings 4 (1/4 of frittata)

This frittata can be for any meal. I like to make it for a quick dinner and eat the leftovers for breakfast and/or lunch. It can be made with any kind of pizza fixings you want.


  • 12 medium eggs
  • 2 tablespoons water
  • 3 tablespoons olive oil
  • 2 medium green bell peppers (chopped)
  • 8 ounces mushrooms (sliced)
  • 1/4 cup pepperoni slices (chopped)
  • 2 teaspoons oregano
  • 4 cloves garlic (minced)
  • 8 ounces part-skim mozzarella cheese (shredded)
  • 1 cup low-sodium meatless pasta sauce


1. Heat oil in large nonstick ovenproof skillet.

2. Saute green peppers, mushrooms, and pepperoni for about 5 minutes. Add garlic and cook another minute. Add oregano, salt, and pepper. Stir well.

3. Whisk eggs and liquid together. Add more salt and pepper. Add mixture to pan.

4. Mix egg mixture as it cooks, so cooked "curds" are distributed throughout. In about 2-3 minutes, it should have enough "body" to float some pasta sauce on the top.

Do so, and then add the cheese.

5. Put the frittata under the broiler to brown the top. By this point, the eggs should be cooked through. Check. If they aren't, turn the oven down to 300 and give it a couple of minutes more.

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