CategoryDifficultyBeginner

This pizza frittata is a simple tasty treat. Ready to serve in only 20 minutes, it makes a quick and delicious meal for Breakfast, lunch, and dinner.

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins

 12 Eggs
 1 cup Fat-free Milk
 1/2 cup Cheddar Cheese, grated
 1/4 cup Feta Cheese, crumbled
 1 teaspoon Chili
 Salt and pepper
 1/4 cup Olive Oil
 100 gm Bacon or Pepperoni, finely chopped,
 2 teaspoon Garlic
 1 teaspoon Oregano
 1/4 cup dry red wine
 1 can Tomato and Onion
 170 gm Mozzarella, grated
 1 handful parsley, chopped
 A few leaves fresh basil, torn
 1 handful Olives, pitted

1

Preheat the oven to 200 °C . In a large bowl, beat the eggs, milk, cheddar cheese, chili, salt and pepper.

2
3

In a large, ovenproof skillet, heat 2 tablespoon oil over medium to medium-high heat. Add the egg mix and keep moving and settling them as they cook. When the eggs begin to firm up, transfer the skillet to the oven. Bake until light golden and puffed but not cooked through, about 10 Minutes .

4
5

Meanwhile, in another skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bacon, garlic, onion and oregano and cook, stirring, for 2-3 Minutes . Add the wine and cook to reduce slightly, 2 Minutes . Add the tomatoes and simmer to thicken, 10 Minutes .

6
7

Remove the frittata from the oven and top with the tomato sauce, mozzarella and olives. Bake to melt the cheese, 10 Minutes more. Top with the parsley and basil.

Additional toppings:
Mushrooms
Asparagus
Peppadews
Rocket (afterward)
Avo (afterward)

Ingredients

 12 Eggs
 1 cup Fat-free Milk
 1/2 cup Cheddar Cheese, grated
 1/4 cup Feta Cheese, crumbled
 1 teaspoon Chili
 Salt and pepper
 1/4 cup Olive Oil
 100 gm Bacon or Pepperoni, finely chopped,
 2 teaspoon Garlic
 1 teaspoon Oregano
 1/4 cup dry red wine
 1 can Tomato and Onion
 170 gm Mozzarella, grated
 1 handful parsley, chopped
 A few leaves fresh basil, torn
 1 handful Olives, pitted

Directions

1

Preheat the oven to 200 °C . In a large bowl, beat the eggs, milk, cheddar cheese, chili, salt and pepper.

2
3

In a large, ovenproof skillet, heat 2 tablespoon oil over medium to medium-high heat. Add the egg mix and keep moving and settling them as they cook. When the eggs begin to firm up, transfer the skillet to the oven. Bake until light golden and puffed but not cooked through, about 10 Minutes .

4
5

Meanwhile, in another skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bacon, garlic, onion and oregano and cook, stirring, for 2-3 Minutes . Add the wine and cook to reduce slightly, 2 Minutes . Add the tomatoes and simmer to thicken, 10 Minutes .

6
7

Remove the frittata from the oven and top with the tomato sauce, mozzarella and olives. Bake to melt the cheese, 10 Minutes more. Top with the parsley and basil.

Pizza Frittata