This pizza frittata brings together the comfort of a cheesy pepperoni pizza and the ease of a one-pan egg bake. It’s the kind of recipe that feels playful and familiar, yet still substantial enough to anchor a busy weeknight dinner or a laid-back weekend brunch.

Under a blanket of bubbling mozzarella and crisped pepperoni, you’ll find a base of fluffy eggs swirled with savory marinara and speckled with tender spinach, sweet onion, and fragrant garlic. Every slice delivers that classic “pizza” flavor, but in a lighter, protein-rich format that slices cleanly and serves beautifully straight from the skillet. Best of all, it all happens in one pan, with minimal prep and almost no cleanup, so you can spend more time at the table and less time at the sink.

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Ingredient Breakdown

At the core of this recipe are the eggs, which provide both structure and richness. Eight large eggs are just enough to create a frittata that bakes up tall and satisfying without feeling dense. When whisked thoroughly, the yolks and whites combine into a smooth, unified mixture that sets gently in the oven, holding all the toppings in place while still yielding a tender, custardy interior.

The marinara brings the unmistakable “pizza sauce” vibe. Instead of spreading it on top, it’s whisked directly into the eggs, infusing every bite with tomato flavor, subtle acidity, and herbs. This approach means you get pizza taste throughout the slice rather than just on the surface. It also keeps the frittata juicy without making it watery, as long as the sauce is reasonably thick and not overly runny.

Cheese and pepperoni add that classic pizzeria character. Shredded mozzarella melts into a stretchy, gooey layer that blankets the top, turning golden and bubbly in the oven. The pepperoni slices sit on top of the cheese, where the heat can render their fat and crisp the edges, giving you those salty, slightly charred bites that people always reach for first. Together, they provide richness, spice, and a satisfying contrast to the softer egg base.

The vegetables and aromatics form a savory foundation underneath. Diced onion and minced garlic are slowly cooked in olive oil until soft and fragrant, building a flavorful base that keeps the frittata from tasting flat. Baby spinach is wilted right in the pan, adding color, texture, and a gentle earthiness. Because the greens cook down significantly, you get the benefit of vegetables without overwhelming the dish or making it feel heavy.

Seasonings and fat tie everything together. Dried oregano folded into the egg mixture adds that unmistakable Italian pizzeria aroma, echoing the herbs often found in pizza sauce. Olive oil not only helps soften the onions and garlic but also contributes a subtle fruitiness and prevents sticking. Kosher salt and freshly ground black pepper are used in

Step-by-Step Preparation Guide

The process starts by building flavor in the skillet. Once the olive oil is warmed over medium heat, the onion and garlic go in together. They should sizzle gently, not aggressively, softening and turning translucent over the course of a few minutes. Stirring occasionally prevents any one spot from browning too fast and ensures the garlic doesn’t burn, which would lend a bitter edge. When the onions are tender and the kitchen smells invitingly savory, the spinach is added by the handful. It looks like a lot at first but quickly collapses into silky green ribbons as it wilts in the heat. A light sprinkle of salt at this stage seasons the vegetables and draws out a bit of moisture, helping them meld into the base.

While the vegetables are cooking, the egg and marinara mixture comes together. In a large mixing bowl, the eggs are whisked until no streaks of clear white remain and the yolks are fully broken up. The dried oregano, skim milk, and marinara sauce are then added. Whisking again creates a cohesive, rosy-colored custard that’s speckled with herbs. A modest amount of salt and a few turns of black pepper are added, but with a light hand—both the cheese and pepperoni contribute additional salt, so it’s better to season incrementally than to overshoot.

Once the vegetables are wilted and seasoned, the egg mixture is poured directly into the skillet. The eggs flow around the spinach, onion, and garlic, and a quick nudge with a spatula helps distribute the vegetables so every bite has a bit of everything. At this point, the frittata begins cooking on the stovetop over medium heat. As the eggs warm, the edges start to firm up and gently pull away from the sides of the pan, while the center remains loose and slightly glossy. This stage usually takes a few minutes and is important for setting the structure before the frittata goes into the oven.

When the edges are just set, the toppings go on. Shredded mozzarella is scattered evenly over the surface, ensuring that no patch of egg is left bare. The pepperoni slices are then arranged on top of the cheese, spaced so that each wedge will capture a few rounds of salty, crisped pepperoni. The skillet is carefully transferred to the hot oven, where the frittata finishes cooking. In just a handful of minutes, the eggs set fully through the center, the cheese melts and bubbles, and the pepperoni edges curl and crisp. Removing the skillet from the oven, the frittata is allowed to rest briefly so the structure can settle, making it easier to slice into neat, pizza-like wedges that hold together on the plate.

Recipe Tips

Getting the perfect texture
Aim for a tender, custardy center rather than a dry, rubbery one. Cook the frittata on the stovetop just until the edges set, then finish it quickly in the oven. If the center still has a slight wobble when you pull it out, it will continue to firm up as it rests. Avoid blasting the heat too high, which can overcook the eggs around the edges before the middle is done.

Pan choice and oven safety
An oven-safe skillet is crucial, since the dish moves from stovetop to oven without transferring. A cast-iron or heavy stainless-steel pan works beautifully because they hold heat well and promote even cooking. If your skillet handle gets extremely hot, remember to use a thick oven mitt or wrap it with a towel once it comes out of the oven to avoid accidental burns.

Flavor and spice adjustments
The dried oregano gives the frittata its “pizza shop” aroma, but you can easily add a pinch of red pepper flakes to the egg mixture for a subtle kick. Adjust salt and pepper gradually, tasting the egg mixture before adding more. If you like a bolder flavor, a touch of garlic powder or Italian seasoning can be added without overpowering the fresh garlic in the pan.

Make-ahead and storage
The frittata is at its best straight from the oven, but leftovers keep well. Let it cool completely, then store slices in an airtight container in the refrigerator. To reheat, warm them gently in the oven or a covered skillet over low heat, or even in the microwave at a lower power setting to avoid drying out the eggs.

Scaling the recipe
For a larger group, the recipe can be doubled and baked in a bigger ovenproof skillet or shallow baking dish, with a slightly longer time in the oven. For a smaller meal, halve the ingredients and use a smaller skillet, checking for doneness a bit sooner. As the thickness of the frittata changes, the baking time will shift, so use visual cues rather than relying solely on the clock.

What to serve With this recipe

This pizza frittata pairs beautifully with fresh, bright sides that cut through its richness. A simple green salad dressed with a lemony vinaigrette, a tomato-cucumber salad with red onion and herbs, or a peppery arugula mix offer a crisp contrast to the melty cheese and savory eggs. The freshness on the side keeps each slice of frittata feeling light rather than heavy, even when pepperoni is involved.

For a more comforting spread, lean into classic Italian-inspired accompaniments. Garlic bread or toasted baguette slices are ideal for scooping up any extra marinara and cheese that escapes onto the plate. Roasted potatoes, seasoned simply with olive oil, salt, and herbs, turn the frittata into a hearty brunch or dinner that feels cozy and satisfying.

To keep the dish firmly in breakfast territory, pair it with traditional morning favorites. A bowl of fresh fruit salad, roasted tomatoes, or a side of breakfast sausages rounds out the meal. The blend of eggs, cheese, and pepperoni already leans savory, so a sweet element like fruit can help balance the plate.

Beverages can steer the mood. For brunch, coffee, espresso drinks, or hot tea work perfectly. If you’re serving the frittata as a casual dinner, sparkling water with citrus or a chilled glass of light red or rosé wine can complement the tomato and cheese notes without overwhelming them.

frequently Asked Questions

Can I use a different cheese?
Yes. Mozzarella is classic for its melt and stretch, but you can swap in cheddar, provolone, or an Italian cheese blend. Cheddar will give a sharper, more pronounced flavor and may brown faster on top. Provolone or an Italian mix will keep the melty quality while adding more nuance. Just choose a cheese that melts well and avoid very hard cheeses on their own.

How do I make this without pepperoni?
For a vegetarian version, simply leave out the pepperoni and replace it with toppings like sliced mushrooms, olives, bell peppers, or extra spinach. These add texture and flavor while keeping the “pizza” theme intact. Season the vegetables lightly before adding them so they don’t taste bland against the eggs and marinara.

Can I use whole milk instead of skim milk?
Whole milk works perfectly and will make the frittata slightly richer and creamier. The milk helps soften the egg mixture and contributes to a more tender texture. If you prefer, you can omit the milk altogether; the recipe will still work, but the final texture may be a bit firmer.

How do I tell when the frittata is done?
Look for set edges, a puffed surface, and fully melted, bubbling cheese. The center should no longer be liquid but can have a very slight jiggle that disappears as it rests. If the top is browning too quickly while the center still looks loose, reduce the oven temperature slightly or move the skillet to a lower rack.

Can this be made dairy-free or lower-carb?
The base is already naturally low in carbs aside from the marinara. To make it dairy-free, use a plant-based cheese that melts well and swap the milk for a non-dairy alternative or omit it. Be mindful that flavor and texture will shift slightly, but the overall concept—a pizza-inspired egg bake—remains intact.

Creative Variations

This recipe is highly adaptable, and a few small tweaks can produce a completely different personality on the plate. A veggie-loaded version starts by piling on more vegetables: bell peppers, mushrooms, zucchini, or even artichoke hearts can be sautéed with the onions and garlic or layered on top under the cheese. This shifts the focus toward a more vegetable-forward frittata without losing the pizza spirit.

A “white pizza” frittata skips the marinara altogether and leans into garlic and herbs. The eggs are whisked with milk, oregano, and perhaps a touch of garlic powder, then baked with extra cheese and spinach. The result is milder in tomato flavor but rich, savory, and reminiscent of a garlicky white pizza.

For a meat lovers’ twist, cooked crumbled sausage, diced bacon, or small cubes of ham can be added alongside or in place of pepperoni. These can be browned in the skillet before the onions and garlic, so their rendered fat flavors the base. Just be cautious with additional salt, since cured meats are inherently salty.

A kid-friendly or picky-eater version keeps things simple. Stick to cheese and mild pepperoni, and avoid strong flavors like extra garlic or spicy toppings. Cutting the frittata into slender wedges or even smaller “pizza slice” shapes makes it fun to eat with hands, especially for younger diners. A side of extra marinara for dipping turns each slice into a playful, familiar snack.

This pizza frittata captures everything people love about a classic pepperoni pizza—bubbly cheese, savory sauce, and crisped slices of pepperoni—wrapped up in a protein-rich egg dish that works for breakfast, brunch, or dinner. It’s cooked entirely in one skillet, relies on pantry-friendly ingredients, and welcomes endless customization, from extra vegetables to different cheeses or meats. Served hot from the oven in generous wedges, it’s the kind of recipe that quickly becomes a regular in the rotation: comforting, flexible, and always a crowd-pleaser.

Ingredients

8 large eggs
1 1/2 cups marinara
1/2 cup shredded mozzarella
1/4 cup sliced pepperoni
2 cups baby spinach
1 small onion, diced
2 cloves garlic, minced
2 Tbsp. skim milk
2 tsp. dried oregano
1 Tbsp. extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 425°F. Place a medium oven-safe skillet over medium heat and add the olive oil. When the oil is shimmering, stir in the diced onion and minced garlic. Cook, stirring occasionally, until the onion softens and turns translucent and the garlic smells fragrant, about 5 minutes. Add the baby spinach to the skillet and cook for another 2 to 3 minutes, tossing gently, until the leaves are fully wilted. Season the vegetables lightly with salt.

In a large mixing bowl, crack in the eggs and whisk until the yolks and whites are fully combined. Add the dried oregano, skim milk, and marinara sauce, whisking again until the mixture is smooth and evenly colored. Season with a pinch of salt and a few grinds of black pepper, keeping in mind that the cheese and pepperoni will also add seasoning.

Pour the egg and marinara mixture evenly over the sautéed onions, garlic, and spinach in the skillet, gently nudging the vegetables so they are distributed throughout. Let the frittata cook on the stovetop over medium heat until the edges begin to set and pull slightly away from the sides of the pan, about 4 to 5 minutes, while the center remains somewhat loose.

Scatter the shredded mozzarella evenly over the surface, then arrange the sliced pepperoni on top, spacing them so each slice of frittata will get a bit of “pizza” topping. Transfer the skillet carefully to the preheated oven and bake for 5 to 6 minutes more, or until the eggs are fully set in the center and the cheese is melted and bubbling.

Remove the skillet from the oven and let the pizza frittata rest for a couple of minutes before slicing into wedges. Serve warm, straight from the pan, for a dish that brings together the best parts of pizza night and a hearty egg breakfast.