Description
A fluffy, cheesy Pizza Frittata packed with cherry tomatoes, bell peppers, and classic Italian seasoning. Perfect for breakfast, brunch, or even a quick dinner, this oven-finished egg dish delivers all the comforting flavors of pizza in every slice.
Ingredients
Scale
- 8 large eggs
- ¼ cup whole milk
- 1 ½ cups shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, diced
- ½ cup onion, finely chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and dried oregano until smooth.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté the chopped onion and diced bell pepper for 3 to 4 minutes until slightly softened.
- Spread the vegetables evenly in the skillet. Pour the egg mixture over the vegetables.
- Sprinkle the shredded mozzarella cheese evenly on top, then distribute the halved cherry tomatoes over the surface.
- Cook on the stovetop for 3 to 4 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is fully set.
- Remove from the oven and let it rest for 5 minutes before slicing into wedges and serving.
Notes
- Whisk the eggs thoroughly to create a lighter, fluffier texture.
- Sauté vegetables first to remove excess moisture and prevent a watery texture.
- Do not overbake, the center should be just set to keep it tender.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 230mg
Keywords: pizza frittata, baked egg dish, brunch recipe, easy frittata, vegetarian breakfast