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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Frittatas were originally made by frying eggs in oil, so the word frittata is after the Italian verb friggere, which means “fried.”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:


Pepper Pizza Poppers

Pepper pizza poppers are pizza bites made in a pepper topped with mozzarella, turkey pepperoni, olives, basil and oregano. They bake in the oven for a snack that tastes like pizza with more nutrition in every bite! 


Let’s be real. There’s no replacing good old fashioned (Chicago style!) pizza, but for when the mood strikes and you’re in the mood for something just as delicious with more nutrition, these pizza pepper poppers are it!

Simply made on the halves of ONE SWEET® SEEDLESS Peppers from SUNSET® for an extra crunchy sweetness, they’re not only great for a recipe like this, but totally snackable on their own for a very special reason — they’re seedless! 

That’s right, no mess getting all of the little pepper seeds out because these peppers are completely seedless, which means you can take a bite right out of one if you wanted to. 

I love how crunchy and sweet they are and how easy they are to eat right out of the fridge dipped in hummus or guacamole. Peppers are always on my grocery list because of how versatile they are for snacking, stir frys, sauces and more! 

Since these ONE SWEET® SEEDLESS Peppers have no seeds, it was super easy to cut them in half, top them with cheese, garlic powder and oregano plus turkey pepperoni and bake them right up in just 10 minutes. 

I think these pizza poppers made in pepper slices would be such a fun appetizer, fun cut up on a salad, or even a conversation piece on a charcuterie board! 

As a dietitian I strive to empower others to make healthy eating fun and to infuse flavor and enjoyment into what they eat on a daily basis. That’s one of the many reasons I enjoy partnering with SUNSET® because those same values are infused into their mission and showcased in the amazing produce they grow!

Let’s get this pepper pizza party going, shall we?!

gluten free pepper pizza poppers with cheese, turkey pepperoni, olives and fresh basil

Ingredients for Pizza Pepper Poppers

  • Shredded mozzarella cheese
  • Turkey pepperoni
  • Dried oregano
  • Garlic powder
  • Kalamata olives 
  • Fresh basil 
  • Red pepper flakes
peppers topped with pizza ingredients

Pepper Pizza Poppers

Maggie Michalczyk, RDN
A healthy snack that tastes like pizza?! Sign me up! You’ll love these fun pepper pizza poppers that are crunchy and delicious with the flavors of sweet peppers, melted cheese, turkey pepperoni, olives, fresh basil and oregano.
Cook Time 10 mins


  • 1 bag ONE SWEET® SEEDLESS Peppers
  • 1 bag shredded mozzarella cheese
  • 2 tsp. garlic powder
  • 1 tbsp. dried oregano
  • ¼ cup turkey pepperoni sliced
  • cup pitted Kalamata olives halved
  • 3-4 fresh basil leaves chopped
  • Red pepper flakes


  • Preheat the oven to 375 degrees F. Remove the stems and cut each pepper down the middle lengthwise.
  • Place on a baking sheet lined with parchment paper and sprinkle each pepper half with mozzarella cheese, garlic powder and oregano. Add about two pieces of turkey pepperoni to each pepper. 
  • Bake for approximately 10-12 minutes or until the cheese has melted. 
  • Remove from the oven, let cool and top with sliced Kalamata olives, extra red pepper flakes if desired, and fresh basil. Serve immediately and enjoy! 

This post was created in partnership with SUNSET®. As always all opinions are my own and I appreciate your support!

More recipes with SUNSET® produce you’re sure to love:

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how to make pepper pizza poppers
Fall Recipes

Butternut Squash Flatbread Pizza

This butternut squash flatbread pizza is easy to make and delicious! Made on a flatbread with butternut squash, ricotta cheese, and greens, you’ll love it for a quick and easy weeknight meal.

butternut squash flatbread pizza

This is a sponsored post written by me on behalf of Jewel-Osco. All opinions are 100% my own. I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

Getting inspiration from seasonal fruits and vegetables is one of my favorite ways to answer the question, “what’s for dinner?”, especially in the fall! Squash, apples, pears and pumpkin is at the peak of freshness and so fun to use in different ways this time of year.

Another great thing about eating seasonally is that it comes with many health benefits too! Fall fruits and vegetables are packed with fiber, vitamin A, C and E, and many antioxidants that help to protect our bodies from free radical damage.

With fall and cold and flu season nearly synonymous, it’s important to nourish our bodies with whole food based meals as much as we can. Jewel-Osco is my one stop shop for seasonal produce and everything else that I need to make nourishing breakfasts, lunches, and dinners. 

This butternut squash flatbread comes together in just a few minutes and it’s perfect for the season! You can customize it with different veggies that you have at home too! A drizzle on top is a great way to really bring out the flavors, plus honey is 100% unprocessed. It’s a sweetener that’s always in my pantry. 

Ingredients for butternut squash flatbread pizza

Here’s what you’ll need to make these flatbread pizzas!

  • 2-3 O ORGANIC flatbreads 
  • Signature Select honey
  • Butternut squash
  • Ricotta cheese
  • Avocado oil 
  • Balsamic vinegar 
  • Baby kale 
  • Salt and pepper 

I’m excited to share this delicious butternut squash recipe and thankful that Jewel-Osco is my one stop shop when it comes to picking everything I need for baking, entertaining and more! With the start of baking season, I find myself at Jewel-Osco even more picking up all of the baking essentials! 

I feel good knowing that they strive for the highest quality and value possible with their wide variety of exclusive O Organics® and Open Nature® products that are carefully crafted without artificial ingredients, or additives, and minimally processed. All O Organics products are USDA Certified Organic too.

Visit to find a store near you and discover meal prep tips and recipe ideas.

Jewel-Osco also offers Grocery Delivery & DriveUp & Go™ for convenient ways to shop!

butternut squash flatbread pizza

Butternut Squash Flatbread Pizza

Maggie Michalczyk, RDN
This butternut squash flatbread pizza is easy to make and delicious! Made on a flatbread with butternut squash, ricotta cheese, and greens, you’ll love it for a quick and easy weeknight meal.
Prep Time 25 mins
Cook Time 10 mins
Servings 2 servings


  • 2-3 O ORGANIC flatbreads
  • 2 tbsp Signature Select honey
  • 2 cups butternut squash
  • 2 tbsp. avocado oil
  • ½ cup cup ricotta cheese
  • 2 tbsp. honey
  • 2 cups baby kale or spinach


  • Preheat the oven to 400 degrees. Peel and cube butternut squash. Toss with avocado oil and salt and pepper. Roast for approximately 15-20.
  • Prepare the flatbreads by drizzling a little olive oil on each piece and sprinkle with garlic powder. Top with roasted butternut squash, dollops of ricotta cheese, and a handful of baby kale on each pizza approximately. 
  • Return to the oven and cook for 5-10 minutes until the cheese is melted and edges are golden. 
  • Let cool, slice and drizzle with honey to bring out the flavors. Enjoy! 
Keyword butternut squash flatbread pizza

more fall recipes you’re sure to love:

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how to make butternut squash flatbread pizza
Butternut Squash

Kale & Butternut Squash Pizza

Pizza night gets turned up a notch in terms of nutrition with this kale & butternut squash pizza! Customize is how you may, but I think this homemade kale and butternut squash combinations tastes delicious and is a healthy alternative to some of the other frozen pizzas out there. Made with Nature’s Greens ® kale that is pre-washed and bagged for connivence, this pizza take less than 25 minutes to make from start to finish.

This blog post is in partnership with Nature’s Greens®, but all opinions are my own.

Sure, the flavors are reminiscent of fall, but in my opinion they are great to enjoy all year long. I opted for frozen butternut squash that I defrosted and threw onto the pizza. When sautéing greens, make sure you always keep the heat on low to retain the most nutrients. Depending on the crust you use, this recipe makes great leftovers for the next day too!

kale and butternut squash pizza

Kale & Butternut Squash Pizza

Once Upon A Pumpkin
Pizza night meets harvest flavors! Kale and butternut squash come together for this delicious and nutritious homemade pizza that can be whipped up anytime of year.


  • 1 store bought pizza crust can use cauliflower, gluten-free depending on preference
  • 2 cups Nature’s Greens kale
  • 1 tbps. olive oil
  • ½ tsp. minced garlic
  • ½ cup shredded parmesan cheese
  • ½ cup butternut squash cubed and roasted (can use frozen)
  • ½ cup spicy kale and lemon pesto
  • ½ avocado
  • balsamic glaze optional


  • Preheat oven according to pizza package directions.
  • Heat a medium saucepan, adding olive and garlic until fragrant. Add kale and gently sautee on low heat until kale begins absorbing the olive oil and looks moist.
  • Spread pesto on top of pizza crust and top with sauteed kale, parmesan cheese, and butternut squash.
  • Bake pizza according to package directions, remove from oven and top with sliced avocado, and drizzled balsamic  Slice into pieces and enjoy!