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There’s something magical about a Pizza Frittata. It’s flavorful, budget-friendly, faster than takeout, reasonably nutritious, and a crowd-pleaser for all ages.
This pizza-inspired frittata is loaded with pepperoni, green onions, fresh parsley and lots of melted mozzarella. After baking, it’s finished briefly under the broiler so the cheese browns and the pepperoni crisps. Serve with marinara or pizza sauce for dipping.
It’s also naturally low in carbs and makes a satisfying high-protein snack or easy meal any time of day.
Baked frittatas vs. stove-top frittatas
I enjoy frittatas cooked either on the stovetop (finished in the oven) or fully baked, but I often prefer the baked method for its simplicity. Stovetop frittatas require constant attention — stirring, lifting, and coaxing the uncooked egg under the edges — which isn’t ideal when life is happening around you.
Interruptions are inevitable: someone yells, a doorbell rings, or dinner prep gets derailed. Those moments make the hands-off baked frittata much more practical. You assemble everything on a rimmed sheet pan, pour the egg mixture over the ingredients, and bake. No frantic babysitting required.
How do I make a baked frittata?
A baked pizza frittata is simple: dice the mozzarella, slice green onions and parsley, spread them over a well-oiled half-sheet pan, whisk eggs with cream and seasonings, pour over the toppings, and bake. The result is a hands-off, adaptable dish that welcomes substitutions—use your favorite cheeses, cured meats, or veggies while keeping the egg-to-dairy ratio similar.
Because this recipe functions like a flexible formula rather than a rigid set of rules, it’s excellent for using leftovers and reducing waste. It reheats beautifully, too, which makes it perfect for meal prep, packed lunches, or quick snacks for both kids and adults.
Pair a pizza frittata with a simple salad, a pizza-themed salad if you want to lean into the concept, or a refreshing beverage. When you host friends, the quick assembly leaves lots of time for visiting, and it pairs well with light cocktails or mocktails. Finish the meal with an easy dessert and you’ve got a relaxed, satisfying menu.
Baked Pizza Frittata
The ideal pan for this recipe is a half-sheet pan; if you use a different rimmed pan your cooking time may vary. For cheese, a block of part-skim mozzarella works best—it melts well and holds flavor. Fresh mozzarella tends to lose texture here, so the firmer brick-style cheese is preferable and more economical.
In the recipe I recommend dicing most of the cheese and grating a smaller portion. That creates pockets of gooey mozzarella throughout while giving a nice topping melt. You can scale the recipe down if needed, but leftovers are convenient and make quick future meals: tuck a slice into bread or a wrap with greens for an excellent lunch.
This frittata reheats very well but I don’t recommend freezing it; the texture can suffer once thawed. Use thinly sliced pepperoni designed for pizza—spicy cup pepperoni is a favorite if you like heat, but any thin-cut pepperoni will crisp quickly under the broiler. Avoid very thick slices since the frittata cooks quickly.
Pizza Frittata
Preheat oven to 300°F. Generously grease a half-sheet pan, including the corners and edges, to ensure easy release.
Crack all the eggs into a large bowl and whisk lightly until yolks are broken and beginning to blend with the whites. Add the heavy cream (or milk), kosher salt, dried Italian seasoning, basil, oregano, and cracked black pepper. Whisk until smooth.
Arrange 16 pepperoni slices evenly across the bottom of the pan. Scatter the diced mozzarella over the pepperoni, then add the thinly sliced green onions. Pour the egg mixture evenly over the pan contents and tap the pan on the counter to help the eggs settle.
Bake on the center rack for about 15 minutes, or until the eggs are set and not wet to the touch.
Remove the pan and switch the oven to Broil. Evenly sprinkle the grated mozzarella over the top and arrange the remaining pepperoni slices. Broil until the cheese is melted, lightly browned in spots, and the pepperoni edges are crisp, about 3 minutes.
Slice into squares and serve with marinara sauce. This frittata is delicious hot, warm, or cold.
Pizza Frittata
Pizza Frittata: baked eggs with pepperoni, green onions, parsley, and melted mozzarella, finished under the broiler and served with marinara.
Ingredients
- Nonstick cooking spray or oil for the pan
- 12 large eggs
- 1/3 cup heavy cream (or whole milk)
- 1 pound mozzarella cheese, divided (about 2/3 diced, 1/3 coarsely grated)
- 1 teaspoon kosher salt
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cracked or ground black pepper
- 4 green onions, thinly sliced
- 32 slices pepperoni
For serving
- Marinara sauce for dipping
- Fresh parsley for garnish
Instructions
- Preheat oven to 300°F. Generously grease a half-sheet pan with oil or butter, paying attention to corners and edges.
- Crack eggs into a large bowl and whisk lightly until yolks are broken and partially blended.
- Add heavy cream or milk, salt, Italian seasoning, basil, oregano, and pepper; whisk until smooth.
- Place 16 pepperoni slices evenly on the bottom of the pan. Scatter diced cheese over them, then add green onions. Pour the egg mixture over the top and tap the pan to level the eggs.
- Bake on the center rack for about 15 minutes, until the eggs are set and not wet to the touch.
- Remove the pan and switch the oven to Broil. Sprinkle the grated cheese over the top and arrange the remaining pepperoni. Broil until the cheese is melted and lightly browned and the pepperoni edges are crisp, about 3 minutes.
- Slice into squares and serve with marinara. Enjoy hot, warm, or cold.
Nutrition (per serving)
Calories: 313 kcal · Carbohydrates: 2 g · Protein: 24 g · Fat: 22 g · Saturated Fat: 11 g · Cholesterol: 303 mg · Sodium: 880 mg · Potassium: 168 mg · Vitamin A: 775 IU · Calcium: 496 mg · Iron: 1.6 mg
Nutritional information is an estimate and will vary with the exact ingredients you use.
Originally published April 2009; recipe, post, and photos updated January 2019.