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breakfast recipes

Spinach Oven-Baked Pizza Frittata

This spinach oven-baked pizza frittata with spinach, cheese, turkey pepperoni, tomatoes and fresh basil makes for a fun and delicious make-ahead breakfast. Inspired by Chicago deep-dish, and absolutely delicious!

Pizza for breakfast?! You know it. This delicious baked pizza frittata is for you if you’re like me and like cold pizza the next day for breakfast (who doesn’t?!). Inspired by traditional Chicago-style, deep-dish pizza, this frittata packs all of the flavors of pizza into one craveable egg dish!

It’s the perfect combination of veggies, protein, and flavor that’s perfect for breakfast, brunch, lunch or dinner. Super fun to make for a brunch at home, it also works well as leftovers so you can prep it ahead of time to enjoy for the next couple of days.

I love adding greens like arugula on top and slices of avocado to give it even more nutrition and the best part is, it tastes just as delicious as leftovers the next day!

What is a Pizza Frittata?

A pizza frittata is a fun twist on a regular frittata, which is a baked egg dish that is often packed with delicious veggies, protein, and spices. The pizza take on this is to combine pizza flavors like oregano, cheese, pepperoni, tomatoes, spinach, fresh basil and red pepper flakes with the eggs and bake that up for a frittata that looks and tastes like a pizza!

Why is it Called a Frittata?

Frittatas were originally made by frying eggs in oil, so the word frittata is after the Italian verb friggere, which means “fried.” Now, the more popular cooking method is to bake the eggs in the oven, which is what I did with this recipe!

Frittata vs. Quiche

Now that you’re familiar with the good ol’ frittata, what are the differences between a frittata vs. quiche? They both have eggs as the star of the show. But the main difference is that a quiche has a pastry-like crust while a frittata doesn’t have any crust. A frittata also typically contains less dairy in the egg mixture than a quiche.

What Kind of Pan Do I Need to Make a Pizza Frittata?

The pan you choose depends on the type of method you plan to cook your frittata. For a stovetop frittata, a typical non-stick pan with a lid will work great. If you plan to use the stove (as I did here for this baked frittata recipe), a cast iron skillet works great. I recommend letting the eggs set on the stovetop and then finish baking the frittata in the oven.

What Does a Frittata Taste Like?

A frittata can be seen as a cousin to your reliable and tasty omelet. I like to think of it as an omelet in a different shape, with a little bit more volume. Egg will be your predominant base flavor, but depending on the veggies, optional added protein, and dairy you choose to include, it can take on many different flavors per your taste preferences — like pizza! You can also make it dairy-free, and it’s naturally a gluten-free option.

Pizza Frittata Ingredients

I love this recipe because it makes it so easy to include several servings of veggies in one dish. For this pizza frittata, I added tomatoes, spinach, and arugula as my veggies of choice. And to elevate the flavor, I used some of my favorite herbs and spices – garlic, oregano, basil, and red pepper flakes.

  • eggs
  • roma tomatoes
  • garlic powder
  • dried oregano 
  • turkey pepperoni — I used Applegate’s turkey pepperoni in this recipe but you could substitute for turkey bacon, or regular.
  • spinach 
  • almond milk 
  • mozzarella cheese — Use shredded plant-based cheese to keep this recipe dairy free.
  • fresh basil 
  • red pepper flakes 
  • fresh basil
  • arugula (for adding on top )
  • avocado (for adding on top )

equipment / utensils

How to Make a Frittata

  1. Preheat the oven to 400 degrees F.
  2. Whisk the eggs. Whisk the eggs, spice and salt and pepper together. Add the turkey pepperoni,
  3. Saute spinach in the skillet. Using a small amount of oil, sauté the spinach on low heat in the skillet until slightly wilted. It doesn’t need to be completely wilted down.
  4. Pour the egg mixture into the cast iron skillet. Pour the egg mixture into the skillet.
  5. Let the eggs set in the pan for about 4-5 minutes. Over medium-low heat, let the eggs set in the skillet on the stovetop for 4-5 minutes. This helps to ensure the eggs get cooked all the way through.
  6. Place in the oven to finish cooking for 10-12 minutes. Place the frittata in the oven for 10-12 minutes to finish cooking.
  7. Top with arugula and avocado. Slice and enjoy! Remove from the oven, top with arugula, more cheese and avocado if desired.
  8. Store covered in the fridge for 3-4 days.
Spinach Oven-Baked Pizza Frittata

Spinach Oven-Baked Pizza Frittata

Maggie Michalczyk, RDN
This oven-baked pizza frittata is fun and filled with delicious flavors! Easy to whip up for brunch, this pizza frittata is sure to be a hit and even tastes great as leftovers the next day. 
Prep Time 15 mins
Cook Time 12 mins
Servings 4 -5 servings


  • 10 eggs
  • 1/2 cup almond milk or other milk of choice
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup shredded mozzarella cheese or Italian cheese blend + extra for sprinkling on top
  • 1/2 cup turkey pepperoni sliced in half
  • 2 cups spinach
  • 2 roma tomatoes sliced
  • 1 cup arugula
  • 2 tbsp. fresh basil chopped
  • sliced avocado


  • Preheat the oven to 400 degrees F.
  • In a medium-sized bowl, combine the eggs, almond milk, garlic powder, dried oregano, red pepper flakes and salt and pepper. Add in the cheese, and turkey pepperoni.
  • In a 10-inch cast iron skillet on low heat, sauté the spinach until slightly wilted. 
  • Pour the egg mixture into the skillet. Top with sliced tomatoes and extra cheese and turn up the heat to medium-low. Let the eggs set for 4-5 minutes. 
  • Next, place the skillet in the oven for the frittata to bake for an additional 10-12 minutes.
  • Remove from oven, top with arugula, more cheese, fresh basil and avocado slices if desired. Enjoy right away and store the leftovers covered in the fridge for 3-4 days.  


Reheat slices in the air fryer at 350 for 3-4 minutes. 
Keyword frittata; pizza frittata; eggs; pizza

Other Egg Recipes I Love

If you’re on an egg kick and want to try other egg recipes to scramble things up, here are some other ones I recommend:

Easy Meals

70+ Egg Recipes, Easy Cooking Ideas, and Egg Nutrition Info

Are you an egg lover like I am? Check out these 70+ egg recipes and learn more about egg nutrition info and why eggs are beneficial to a healthy diet!

I’ll be covering recommendations for how many eggs you can eat a day, egg nutrition and health benefits, breakfast ideas, a few fun ways to cook eggs, and 70+ dietitian-approved egg recipes.

If you’ve been following along over on Instagram, then you know that this week is “egg week” in partnership with Eggland’s Best! All week I’ve talked about the benefits of eggs, egg nutrition info, and their versatility!

Why I love Eggland’s best eggs

Eggland’s Best are the the only eggs I buy, and here’s why:

  • Eggland’s Best eggs stay fresher longer than ordinary eggs, and have 6 times the vitamin D and more than double the B12 of ordinary eggs! These two nutrients are crucial for overall mood and energy and one of the reasons why eggs are such a breakfast staple for me on weekdays and weekends.
  • They contain 25% less saturated fat, more than double the omega-3’s, 10X more vitamin E , 38% more lutein, are an excellent source of vitamin B12 and B5 and contain 60 calories vs. 70 calories in regular eggs.
  • Eggland’s Best eggs come from hens fed a wholesome, all-vegetarian diet consisting of healthy grains, canola oil, and a supplement of rice bran, alfalfa, sea kelp, and Vitamin E. The Eggland’s Best hen feed contains no animal by-products and no recycled or processed foods. They never use hormones, steroids, or antibiotics of any kind.  

Should you be concerned about cholesterol in eggs?

Worried about cholesterol? Don’t be! The most recent 2015-2020 Dietary Guidelines lift the previous limit on daily cholesterol intake concluding that dietary cholesterol is in fact not a driving factor in the increase of blood cholesterol as much as saturated fat and other factors can be.

The guidelines now support regular egg consumption along with nutrient-rich whole foods as part of all of the healthy patterns. The nutrition benefits of eggs are unique and some of the vitamins and minerals that they supply are hard to get from other sources!

How many eggs can you eat a day?

For the average person, it’s perfectly safe to eat two eggs per day. Eggs are also good source of lutein, which plays a big role in vision health.

Egg Nutrition Info

Eggland’s Best eggs have 38% more lutein than ordinary eggs (which is in the egg yolks), which may help in slowing the effects of age-related macular degeneration. Vitamin E, Vitamin D, folate, and zeaxanthin are all found in Eggland’s Best eggs and are all reported to be beneficial for eye health. The choline and lutein in eggs can also support brain development.

Eggs also contain all of the 9 essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. They are a quick and easy form of protein to add to your meals and snacks.

Non-Boring Ways to Eat Eggs for Breakfast

Every day this week I showed different ways to use eggs for breakfast, lunch and dinner and how to cook them! I’m definitely guilty of getting into a rut with cooking eggs the same was every single day and know what it’s like to get bored!

Whether your favorite way is scrambled, poached, hard-boiled, fried or in an omelette, these ideas for different ways to use eggs will add nutrition and fun to your diet!

Idea #1: How to Bake Eggs in a Pepper

Eggs in a pepper are a fun breakfast or brunch idea that pack extra nutrition and a crunch!

  1. Pre-heat oven to 400 degrees F.
  2. Cut the bottom third of a pepper so you have the bottom part that can stand up flat. Clean out any seeds in the bottom if needed.
  3. Place 2 tbsp. of shredded cheese at the bottom of the pepper and add the cracked egg over top.
  4. Bake for 10 + minutes until you can tell that the eggs have set!
  5. Serve on a bed of greens and enjoy!

Idea #2: How to Make a Mug Omelet

Mug omelets are a fun and easy way to make eggs in the microwave. Top with salsa, avocado or cheese for a complete breakfast that bursting with nutrition from eggs!

  1. Whisk 2 eggs in small bowl.
  2. Add chopped veggies like tomatoes, and peppers. I even added grated zucchini to this one.
  3. Coat a mug with cooking spray or coconut oil spray all over to ensure the eggs don’t stick.
  4. Microwave for approximately two minutes in 20 second increments (egg will expand out of cup if you let it go 2 minutes straight)
  5. Let cool in microwave (mug will be hot!). Remove, top with toppings and enjoy!
omelet in a mug

Idea #3: How to Soft Boil An Egg

I love a nice soft boiled egg on top of a salad like this or avocado toast. It’s actually really simple to do, there’s just a few key things to remember so that it peels off nicely and is jammy in the inside.

  1. Bring a small pot of water to a boil.
  2. Add 2 tsp. baking soda (this will help the shell peel off so much easier!)
  3. Gently place your eggs in and set a timer for 6 minutes.
  4. While the eggs are cooking prepare your ice bath. Add ice and cold water to a small bowl.
  5. Once the eggs are done cooking rinse in cold water and place directly into ice bath. The longer you can let them sit, the better. I recommend at least 10 minutes before peeling!

Baking with Eggs

Now that you know all of the key facts for egg nutrition info, let’s get baking! Many baked goods require eggs! Here’s a great paleo cookie recipe that uses eggs to make them extra fluffy.

Paleo Pumpkin Chocolate Chip Cookies

Paleo Pumpkin Chocolate Chip Cookies

Maggie Michalczyk, RDN
These delicious pumpkin chocolate chip cookies are so delicious you’ll keep coming back for one more! The good news is they pack extra nutrition from pumpkin and are only lightly sweetened with maple syrup! 
Prep Time 5 mins
Cook Time 12 mins
Servings 12 cookies


  • 1 1/2 cup blanched almond flour
  • 1/4 cup paleo baking flour I like Bob’s Red Mill
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tbsp. coconut oil melted
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1 tsp. pumpkin pie spice or cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup dark or milk chocolate chips*


  • Preheat oven to 375 degrees F.
  • In a medium bowl, whisk together almond flour and paleo flour. Add pumpkin pie spice, baking soda, baking powder, and salt. 
  • In a small bowl, lightly whisk the egg and add pumpkin puree, maple syrup, coconut oil, and vanilla extract.
  • Add the wet ingredients to the dry and mix together until combined. Fold in chocolate chips if desired. 
  • Using a cookie scoop, scoop the dough onto a greased cookie sheet or baking mat. 
  • Bake for 12 minutes, until they appear a darker orange color and enjoy! 
  • Store in an airtight container in the fridge for up to 1 week. 


*The addition of chocolate chips is not paleo. Please omit if needed. 

70+ RD Approved Recipes Featuring Eggs

Stuck in a rut with cooking eggs the same way over and over again? Check out all of healthy and simple meal ideas and tricks for cooking eggs created by registered dietitians!

  1. Spaghetti Squash Pad Thai
  2. Matcha Crepes
  3. Butternut Squash Frittata
  4. Asparagus Mushroom Quiche
  5. Veggie Pasta Bake
  6. Baked cheesy scrambled eggs for a crowd
  7. Sweet Potato Toasts with Avocado and Egg
  8. Fall Salad with Honey-Mustard Dressing and Boiled Egg
  9. Ham and Cheese Egg Muffins
  10. Tzatziki Dill Deviled Eggs
  11. Sweet Potato & Kale Hash with Eggs
  12. Brunch Egg & Veggie Casserole
  13. Egg Bhurji (Indian Scrambled Eggs)
  15. Sausage and Egg Breakfast Casserole
  16. Quick Microwave Egg Bowl
  17. Easy Huevos Rancheros
  18. Muffin Tin Veggie Frittatas
  19. Buffalo Blue Cheese Deviled Eggs
  20. Spicy Kimchi Deviled Eggs
  21. Cajun Deviled Eggs with Fried Oysters
  22. Sweet & Spicy Thai Chili Deviled Eggs with Gochujang
  26. Avocado Hollandaise Sauce
  27. Kimchi Freekeh Fried Rice
  28. 10 Nutritious & Surprising Uses for Eggshells from Hardboiled Eggs
  31. Quinoa Egg Cups with Spinach and Mushrooms
  33. Protein-Packed Scrambled Eggs
  34. No-Mayo Avocado Egg Salad
  35. Spinach Egg Muffins
  36. Lobster, Egg and Avocado Breakfast Sandwich
  37. Cheddar and Mushroom Breakfast Strata
  38. How To Hard Boil Eggs
  39. Simple Baked Eggs with Spinach and Salsa
  40. Easy & Delish Flourless Blueberry Muffins (No Added or Artificial Sugar, Gluten-Free)
  41. High Protein Chocolate Banana Breakfast Quinoa
  42. Simple Grab-And-Go Baked Egg and Veggie Muffins
  43. Avocado Deviled Eggs
  44. Baked Freekeh & Sunny-Side Up Eggs
  45. Mediterranean Style Egg and Cheese
  46. Baked Mushroom Leek Frittata
  47. Egg-and-Veggie-Topped Hummus Toast with Radish and Dill
  48. Avocado Deviled Eggs with Smoked Paprika
  49. Italian Flatbread Breakfast Panini
  54. Warm Mushroom and Green Bean Salad with Poached Eggs
  55. Veggie Egg Muffins
  56. Mexican Inspired Shakshuka
  57. Healthy Peanut Fried Rice with Chicken and Shrimp
  58. Bacon, Veggie and Egg Stuffed Potato Pockets
  59. Instant Pot Sous Vide Egg Bites
  60. Sweet Potato & Black Bean Southwestern Skillet
  63. Zesty Avocado Toast with Eggs
  64. Mexican Inspired Shakshuka
  65. Instant Pot Boiled Eggs
  66. Eggs Cooked Inside a Bell Pepper



Pin these eggs recipes for later!

Easy Meals

Simple Matcha Crepes

Make breakfast feel extra special with these easy to make matcha crepes! These really thin pancakes are easier to make than you may think and delicious!

Crepes will forever remind me of studying abroad in Paris where I ate Nutella crepes underneath the Eiffel Tower as the sun was setting and didn’t have a care in the world. This easy matcha crepe recipe can almost take me back to that very moment, and if you’ve never had crepes before this one is for you!

Why the addition of the matcha? Matcha is green tea powder that is bursting with antioxidants, plus look at how pretty these turned out green!

On regular week day mornings you can catch me eating my favorite breakfast combination of a scrambled egg plus a banana and creamy peanut butter mixed with hemp seeds. This breakfast fuels my morning and I know that I need the protein from the egg because on days when I don’t have it, I’m more ravenous throughout the day.

I’ve used Eggland’s Best eggs for this recipe! They are the only eggs I buy, and here’s why:

  • Eggland’s Best eggs stay fresher longer than ordinary eggs, and have 6 times the vitamin D and more than double the B12 of ordinary eggs! These two nutrients are crucial for overall mood and energy and one of the reasons why eggs are such a breakfast staple for me on weekdays and weekends.
  • They contain 25% less saturated fat, more than double the omega-3’s, 10X more vitamin E , 38% more lutein, are an excellent source of vitamin B12 and B5 and contain 60 calories vs. 70 calories in regular eggs.
  • Eggland’s Best eggs come from hens fed a wholesome, all-vegetarian diet consisting of healthy grains, canola oil, and a supplement of rice bran, alfalfa, sea kelp, and Vitamin E. The Eggland’s Best hen feed contains no animal by-products and no recycled or processed foods. They never use hormones, steroids, or antibiotics of any kind.  

Worried about cholesterol? Don’t be! The most recent 2015-2020 Dietary Guidelines lift the previous limit on daily cholesterol intake concluding that dietary cholesterol is in fact not a driving factor in the increase of blood cholesterol as much as saturated fat and other factors can be.

The guidelines now support regular egg consumption along with nutrient-rich whole foods as part of all of the healthy patterns.

For the average person, it’s perfectly safe to eat two eggs per day. Eggs are a good source of nutrients like carotenoids that are important for eye health.  

Eggs do contain saturated fat (1.6 grams per egg), a type of fat that the  American Heart Association recommends keeping to no more than 6 percent of daily calories.

It’s important to keep this in mind for the diet overall along with maintaining a well-rounded eating pattern filled with different fruits, vegetables, whole-grains and varying sources of protein.

Eggs go way beyond just breakfast time in my book. Scrambled, hard-boiled, fried, poached, over easy….I’m here for all of it!

You can use a regular pan to make these crepes, however I recommend this crepe pan for easing flipping!

If you’re into these crepes, be sure to try this recipe for pumpkin crepes and this one for healthy pumpkin banana pancakes–both delicious for weekend brunch!

crepes with berries

Easy to Make Matcha Crepes

Maggie Michalczyk, RDN
These matcha egg crepes make the perfect special Sunday breakfast. Thin and fluffy they are great both sweet with yogurt and berries and savory with spinach and an egg inside! No matter how you top them they make a special breakfast! 
Prep Time 40 mins
Cook Time 7 hrs 54 mins
Total Time 20 mins
Servings 12 crepes


For the Crepe Batter:

  • 2 large eggs
  • 1/4 cup butter melted
  • 8 tbsp. all-purpose flour
  • 2 tbsp coconut sugar*
  • 1/2 cup + 2 tbsp. almond milk**
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • 1 tsp. matcha green tea powder optional
  • coconut oil cooking spray to grease the pan

Sweet + Savory Suggestions for Crepe Filling:

  • greek yogurt
  • nut butter
  • spinach mushrooms & an egg
  • nutella
  • fresh fruit
  • jam
  • cream cheese and smoked salmon


  • Combine all of the crepe ingredients in a blender, except the flour. Mix together and add in the flour, 1 tbsp at a time, blending just until all of the flour has been mixed in. 
  • Chill the batter in the fridge for 30 minutes. 
  • If adding matcha, whisk it into the batter after it has chilled. It’s ok if you still see some green specks. 
  • Use a 1/4 cup measuring cup to pour batter onto skillet forming a round, very thin pancake. Cook the crepe for about 2 minutes, until the bottom is light brown. Use a spatula to loosen the edges and flip to cook the other side.
  • Stack crepes on a plate one on top of another until all of the batter is used up.
  • Fill with sweet or savory toppings and fold in half or into triangle pieces. 


*Can use regular sugar.
**Can use regular milk if preferred 



Pin these easy to make matcha crepes for later! 

Lifestyle & Wellness

Add More Nutrients To Your Diet In 4 Easy Ways

March is National Nutrition Month which is a great time to think about different ways to add more nutrients into your diet! Maybe right about now (or a month ago) we pushed our New Year’s resolutions about eating healthy to the side, but that doesn’t mean we can’t get right back to them with a couple of easy, no-fuss additions and tweaks to our diet. Take fiber for example, a nutrient that we don’t get enough of, but that is abundant in fruits, vegetables, nuts and seeds. So let’s start there. Having something like a smoothie with beets, or cutting a half of an avocado for our salad require little to no effort (ok, plus adding them to our shopping carts, but you get picture!) with a lot of reward (hint, hint, fiber equals a happy gut and healthy digestion!).

Simple additions, and edits to the foods we’re already eating can really add up. It doesn’t have to be super fancy, and best of all it doesn’t have to be expensive to make your food work harder for you in these ways. You’ll catch me making these tweaks and additions to my weekly meals regularly, not because I feel like I have to, but because I feel more energized, satiated and nourished from eating real foods in fun combinations with other real foods!


  1. Rethink your starch. I’m not saying you can’t eat regular or pasta and still get the nutrients you need, but why not switch it up every once and a while with a low carb, higher nutrient version like spaghetti squash and cauliflower rice. You’ve heard me root for spaghetti squash, time and time again and that’s because it’s a great source of fiber and vitamin A, and doesn’t weigh you down or make you feel super sleepy like a big pasta dinner can sometimes. Don’t know how where to begin? Watch my short video on how to cut a spaghetti squash, and check out my favorite recipe for spaghetti squash pad thai.
  2. Mix it up with a smoothie. Some days are harder than others to get in your fruits and vegetables. I get it! What I love about smoothies is the fact that you might actually put in a vegetable you’ve never tried before or thought you didn’t like since it’s going in with other fruits, and perhaps some nut butter, yogurt or almond milk. It’s the perfect time to throw in beets, avocado, frozen cauliflower and zucchini or keep it simple with greens like spinach or kale. I challenge you to get creative and find one that you’re going to crave after a workout or make the night before for the next day’s breakfast. A great rule of thumb to follow when you’re packing your blender is to think: protein, fiber, greens, good carbs, and healthy fats. Build it based off of those and you’ll be hydrating and fueling for success.
  3. Don’t fear fat. Long gone are the days of low-fat everything, and for good reason. The healthy fat we need in our diet, called monounsaturated fat plays a huge role in heart health, keeping cholesterol levels in check, and keeping you fuller longer thus preventing the constant urge to snack. By incorporating foods like ground flax seed, walnuts, avocados, olive oil, salmon, and eggs into the foods you’re already eating and your overall weekly meal roundup, you’ll also be helping your body increase absorption of those fat soluble vitamins A, D, E and K. I don’t know about you, but this time of year in Chicago I could use all of the vitamin D (remember this is the one we get from the sun that helps to keep our mood up!) that I can get.
  4. Sneak fruits and vegetables into sauces and desserts. I will definitely be tricking my kids into eating vegetables by hiding them in desserts and sauces one day and you should too! But seriously, you can easily whip up a butternut squash “cheese” sauce made by blending roasted butternut squash, almond milk, and garlic in a blender and putting it on top of chicken or pasta. Another option if you are not lactose intolerant or sensitive to dairy would be putting in half or a fourth of the cheese you would in a normal cheese sauce. This again is upping the fiber, vitamin A, potassium and healthy carbs you’re getting with every bite. Another crowd favorite is avocado chocolate mousse! Say what? Yes. Get out the food processor, and put it to work by combining 2 avocados, a 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon vanilla extract and 1/3 cup of maple syrup. You’ll be amazed at the whipped textures. Also a great idea for party treats!

Watch me on FOX Chicago this morning talking about just how fun & easy some of things are to do!

p.s. a lot of you were asking about my dress, it’s from Express and I got it on during their after Christmas clearance sale for $18 bucks! Talk about a steal!

If you try any of the foods I mentioned in my segment, I’d love to know! Tag @onceuponapumpkin or use #onceuponapumpkin on Instagram.