White Pizza Frittata.
This white pizza frittata is such a satisfying and delicious dish! Mozzarella cheese, herbs and fresh tomatoes are baked with eggs and topped with a light arugula salad. It’s super good and so easy!
Nothing beats breakfast for dinner!
This white pizza frittata is incredible. Baked eggs with lots of mozzarella cheese, oregano, basil, garlic and tomatoes, topped with parmesan and some dressed arugula greens. Ridiculously filling and so, so tasty.
While I love making classic pancakes, bacon and eggs for dinner, sometimes an egg forward dish like a frittata or quiche steals the show. This is a dish where the leftovers taste amazing and it comes together quickly.
At the same time, it feels sort of special. Unique and fancy, if you will. But it’s just eggs! Baked eggs with ingredients you most likely have in your kitchen.
If you’ve been around for any length of time, then you know that I have an obsession with white pizza. White pizza itself, white pizza flavors – I shared white pizza dip a billion years ago. White pizza lasagna. White pizza grilled cheese!!
What is this white pizza that you ask? Super cheesy, garlicky flavors with herbs and tomatoes. Basil, oregano, a good drizzle of olive oil.
I knew these flavors would work wonders in a frittata and I was correct!
This has become my new favorite way to eat eggs.
And I live for eggs. In fact, I’d go as far to say that eggs are my favorite food. Their delightful savoriness and overall versatility make them a staple nearly every day for us.
This is how I make the frittata!
I start by cooking some shallots and garlic in a touch of butter. I like to get these nice and brown so there is lots of flavor.
Next, I pour in the frittata filling which consists of eggs, mozzarella cheese, basil, oregano and a little half and half or cream.
I let the frittata set a bit in the skillet. Then I top it with some sliced tomatoes.
Into the oven it goes! I find that my frittatas take about 10 to 15 minutes until they are set and perfect.
Tops are KEY on the white pizza frittata. Lots of parmesan cheese – finely grated and shaved. Do you need both? No. But let’s be extra. A sprinkle of crushed red pepper. And my favorite frittata topping: a little arugula salad.
This is one of the easiest and most satisfying things I make for dinner. And that’s when I make frittatas the most – at dinnertime! I love them for lunch or dinner, and I also love to have them straight from the fridge or the oven. They are really good when eaten warm and chilled. The best!
White Pizza Frittata
White Pizza Frittata
- 1 tablespoon unsalted butter
- 2 shallots, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 8 large eggs
- 1 ½ cups grated mozzarella cheese
- ¼ cup half and half
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 beefsteak tomatoes, sliced into ¼ inch slices
- crushed red pepper, for topping
- finely grated parmesan cheese, for topping
- shaved parmesan cheese, for topping
- 3 to 4 cups baby arugula,
- 1 to 2 tablespoons fresh lemon juice
- ½ tablespoon olive oil
- Preheat the oven to 400 degrees F.
- Heat the butter in a 10-inch oven-safe skillet over medium heat. Add the shallots and garlic with a pinch of salt and pepper. Cook, stirring often, until softened and they begin to brown, about 5 to 6 minutes.
- In a large bowl, combine the eggs, mozzarella, half and half, oregano, basil and a big pinch of salt and pepper. Whisk together until combined.
- Pour the egg mixture right over the shallots and garlic in the skillet. Let it set for 1 to 2 minutes. Then top the frittata with the tomato slices.
- Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
- In a bowl, toss the arugula with the olive oil, lemon juice and a pinch of salt and pepper.
- Sprinkle the frittata with the parmesan cheese and crushed red pepper. Top with the arugula greens. Serve!
This is a flavor delight!