Frittata di Pizza | Pizza Frittata

My Nonna always made Frittata with leftovers, and it is especially delicious with leftover pasta and risotto! Sometimes referred to as an omelet, but to me, a Frittata is much more exciting than that. First of all, it is not a half-moon cooked egg with stuffing. Frittata ingredients are usually directly cooked into the eggy mixture. I like to use the Frittata as a foundation for a low carb pizza.

I enjoy this Frittata Pizza with a chilled glass of Lumavite La Frenios Falerio.

Receipt Date: August 9, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

8 Large Eggs, beaten

Splash of White Wine

Pinch of Sea Salt

Pinch of Pepper

Pinch of Red Chili Flakes

1 tablespoon EVOO

1/2 cup Homemade Tomato Sauce, see recipe

1/4 cup Pecorino, grated

1/4 cup Shredded Mozzerella

Basil Leaves, optional

Directions

Preheat oven to High Broiler.

Add the EVOO to a medium-sized frying pan on medium heat.

Add the beaten egg mixture.

Every 30 seconds, gently lift the sides of the frittata to allow the uncooked egg mixture to seep under the cooked eggs to the bottom of the pan.

Once the top is almost cooked, add the tomato sauce, Pecorino cheese, and mozzarella, topping the egg foundation like a pizza. At this point, feel free to add additional toppings:

Olives

Peppers

Prosciutto

The sky is the limit!!

Place under the broiler for about 5 minutes, continuously checking, so it does not burn.

Remove from broiler when pizza is golden brown on top.

I love this dish served at room temperature, although my husband prefers it piping hot! Store leftovers in the refrigerator for up to 3 days. (I like it cold too!!)

Top with basil if desired.