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Frittatas were originally made by frying eggs in oil, so the word frittata is after the Italian verb friggere, which means “fried.”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

Pumpkin Dinner

Pumpkin & Spinach Risotto with Seared Scallops

This blog post is in partnership with the Seafood Nutrition Partnership but all opinions are my own and I appreciate your support!

Rewind to ten years ago and you would not catch me eating seafood. I did not know much about it, and the fear of giving it a shot kept me away from it for far too long! Perhaps you’ve had a similar experience when it comes to seafood or another food? Isn’t it funny how you can go onto like something so much after thinking you’d never eat it for so long?

As my taste buds evolved, I dabbled in salmon and tuna on salads, which was a great place to start because it increased my confidence in trying other types of fish. Many fish tacos followed, and now I love exploring different ways to season and cook it and feel good knowing how beneficial it is to my health. One of my favorite seafood recipes (and most popular!) on this blog is for turmeric salmon oatcakes —they are easy to make and versatile on top of other foods!

I also really enjoy incorporating seafood into my diet at least twice a week for the variety and the simply because meat can get super boring! Something as simple as seasoning canned salmon and pairing it with crackers for a quick lunch, makes it easy to reap the nutritional benefits. It’s also a really cost effective source of protein that is shelf-stable meaning you can stock up when you see a sale!

It’s also worth mentioning that cooking seafood does not have to take a long time or be super fancy like it might seem. Once you’ve found one way to cook it, explore another and incorporate ingredients and flavors of the season! This recipe for pumpkin & spinach risotto with scallops only looks fancy when plated, but it’s really not hard to make at all and perfect for the colder weather!  

pumpkin and spinach risotto with seared scallops

The American Heart, Diabetes, Pediatric, Alzheimer’s and Psychiatric associations–and many others–promote seafood as part of the solution to be healthier, recommending fish and shellfish as least twice a week. This recommendation which translates to about 250 mg of omega-3s EPA and DHA per day, is based on decades of research that shows seafood at least twice a week can lead to fewer instances of chronic and preventable diseases, and even reduce the risk of death from any health-related cause by 17%. It’s been found that adults who eat seafood regularly have better memory and live an average of 2.2 years longer.

Quick Fish Facts:

How do you know if a fish is fresh? If it’s a whole fish fillet the flesh of the fish should be firm and elastic, meaning it will spring back when touched.

But what about mercury? For men and women not trying to get pregnant, the recommendation is to eat a variety of seafood each week to reap the nutritional benefits. Pregnant women should avoid shark, swordfish, king mackerel, tilefish, bigeye tuna (does not include canned tuna), marlin and orange roughy because they are higher in mercury. Seafood also contains selenium, which is needed for our brain and nervous system to function. The mineral protects us from mercury by binding to it.

Which fish has the most health benefits? All fish are great high-quality protein options, but some are packed with higher amounts of omega-3 fatty acids which gives them more heart, brain, eye and overall health benefits. These fish are mackerel, trout, salmon, sardines, anchovies, and pollock. Some shellfish are also high in omega-3s like oysters, crab and mussels.

Is farmed safe to eat? Both farmed and wild seafood are safe to eat. When it comes to the environment, both farmed and wild fish and shellfish can be harvested responsibly.

If a recipe calls for white fish what does that mean? White fish is a mild-flavored fish, so if your recipe calls for it look for cod, bass, flounder, grouper, haddock, snapper or tilapia. These are great for pan-frying, and pan-searing.

What does it mean to be sustainable? Sustainable means that the seafood has been caught or farmed with minimal impact on the environment.

This fall I challenge you to incorporate more seafood into your diet and join me in taking the  #Seafood2xWk pledge. It means you recognize seafood is a healthy choice for you and your family and is one of the leanest proteins with a variety of nutrients beneficial to heart and brain health! I fully intend to get more creative in the kitchen with seafood and I hope you will too!

pumpkin and spinach risotto with seared scallops
pumpkin & spinach risotto with scallops

Pumpkin & Spinach Risotto with Seared Scallops

Maggie Michalczyk, RDN
Scallops may seem super fancy to make, or maybe you thought they were unhealthy because at restaurants they are often in heavy pasta dishes. Put a seasonal spin on a classic dish with this recipe for pumpkin & spinach risotto with scallops. It’s the perfect cozy date night in dish and pairs well with a crisp, fruity wine like a sauvignon blanc.
Prep Time 10 mins
Cook Time 20 mins
Servings 2 servings


For the risotto:

  • 4 cups vegetable stock
  • 2 cups raw spinach
  • 1 1/2 cups Arborio rice
  • 1 cup canned pumpkin puree
  • 1/2 cup dry white wine
  • 1 tablespoons unsalted butter
  • 1 minced clove garlic
  • 1 shallot minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon freshly ground ginger
  • Salt and pepper to taste

For the scallops:

  • 1 pound jumbo scallops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste


  • In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
  • Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
  • Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Stirring, until the rice is tender but still chewy, and most of the liquid has been absorbed.
  • Meanwhile, place scallops on rimmed baking sheet lined with paper towel. Place another paper towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
  • Stir in the pumpkin puree, and spinach into the risotto and reduce the heat to very low so that the rice doesn’t simmer anymore. Stir in the Parmesan, ginger, and butter to give the risotto a nice, creamy finish. Top with salt and pepper to taste.
  • Add salt and pepper to both side side of scallops. Heat 1 tablespoon oil in a nonstick skillet over high heat until hot. Add scallops in a single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
  • Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, until sides of scallops are firm and centers are opaque, about 30 to 90 seconds longer.
  • Add ½ of risotto to a plate, top with 2-3 scallops per portion. Sprinkle more cheese on top if you wish, and enjoy!


Done scallops with turn white or opaque and become firm to the touch when done. Seafood should be consumed within one or two days when it’s fresh or thawed. Swap white wine for more broth if you desire.



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pumpkin risotto with seared scallops