When you’re craving something cheesy and comforting, this White Pizza Frittata hits the spot! It’s packed with all those classic white pizza flavors we love, but in a fun, eggy dish that’s super easy to whip up.
This dish solves rushed mornings, weeknight dinners, high protein needs without meat, easy leftovers, budget restrictions, and picky palates with a single skillet meal.
I often struggle with making sure my frittatas cook evenly without turning rubbery. You know, that feeling when you’re excited for a frittata but end up with a dry mess? Not fun! This recipe saves the day by using just the right timing and techniques to create a fluffy, delicious meal every time.
It’ll take you about 25 minutes to prep and just 15 minutes to cook, so it’s a great option for busy weeknights. You get that comforting, savory flavor without spending hours in the kitchen. Plus, you can enjoy the leftovers just as much the next day, which always makes life easier.
If you love frittatas, you should definitely try this one! If you want to switch it up, check out my Ham and Cheese Frittata for another tasty option.
Why You Will Love This Recipe
- Cheesy Goodness : This frittata is loaded with mozzarella and parmesan, giving you that comforting cheese fix without being overly heavy.
- Quick Prep : Whipping this up takes no time, making it a lifesaver for busy weeknights when you want something satisfying without the hassle.
- Leftover Love : If you’ve got any leftovers, they hold up surprisingly well and taste just as good the next day, perfect for a quick snack or meal.
- Fresh Flavors : With the addition of fresh arugula and tangy tomatoes, this dish keeps it interesting with bright, herbaceous notes that balance the richness.
Delicious White Pizza Frittata
- Prep Time: 25 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Method: Baking
- Diet: Vegetarian
Description
A creamy and delicious white pizza frittata loaded with mozzarella, fresh arugula, and beefsteak tomatoes.
Ingredients
- 1 tablespoon (15ml) unsalted butter
- 2 shallots, diced
- 4 garlic cloves, minced
- kosher salt and pepper, to taste
- 8 large eggs
- 1 1/2 cups (150g) grated mozzarella cheese
- 1/4 cup (60ml) half and half
- 1/21/2 teaspoon dried oregano
- 1/21/2 teaspoon dried basil
- 2 beefsteak tomatoes, sliced into 1/4 inch slices
- 3 to 4 cups (90-120g) baby arugula
- 1 to 2 tablespoons (15-30ml) fresh lemon juice
- 1/2 tablespoon (7.5ml) olive oil
- Crushed red pepper, for topping
- Finely grated parmesan cheese, for topping
- Shaved parmesan cheese, for topping
Instructions
- Whisk Those Eggs: Start by whisking your eggs in a big bowl until they are frothy and bright. You will want to see some bubbles on top—that is a good sign. If they are not well-whisked, your frittata might end up uneven.
- Mix in Cheeses: Add in your grated mozzarella cheese and half and half. Stir gently to blend and enjoy the creamy texture. The cheese is key to giving the frittata that cheesy, melty goodness. Avoid overmixing to retain that lovely texture.
- Fold in Spinach: Gently fold in the arugula until well-distributed throughout the mixture. You will notice the vibrant green color against the white of the cheeses and eggs. Take care with this step; stirring too roughly might lead to unappetizing chunks.
- Prepare the Skillet: Heat the unsalted butter over medium heat in the oven-safe skillet until it shimmers slightly. You will hear a sizzle when you add the egg mixture, which indicates that the skillet is hot enough. A cold skillet can cause sticking, so make sure it is warmed properly.
- Pour & Cook: Pour your egg mixture into the hot skillet and let it cook without stirring for about 5 minutes. You will smell the richness of the cheese as the edges start to set. Keep an eye on it; too long on the heat can lead to a rubbery texture.
- Bake & Wait: Transfer the skillet to a preheated oven at 375 degrees F and bake for about 10 minutes, or until the top is set and gently golden. A lovely aroma will fill your kitchen as an indicator that it is nearly done. Avoid leaving it in the oven too long to prevent dryness.
- Cool & Slice: Allow the frittata to cool for a few minutes before slicing it. Observe the edges, which should pull away slightly from the skillet. This will help in serving; slicing too early may result in crumbling rather than neat slices.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Expert Tips: If your frittata feels undercooked, bake for an additional 2 minutes to set completely. A well-greased skillet can prevent sticking, making serving easier. For eggs that are rubbery, monitor the baking time closely and remove them as soon as the center is set. Allowing the frittata to set before adding sliced tomatoes enhances the texture. When adding other vegetables, chop them into small pieces for even cooking.
- Reheating Instructions: Reheat in a preheated oven at 350 degrees F for about 10 minutes or until warmed through.
- Serving Suggestions: Serve warm with a side salad or pair with crusty bread for a heartier meal. Top with additional fresh herbs for garnish if desired.
- Recipe Variations: You can add cooked spinach for added nutrition or incorporate different cheeses like feta or goat cheese. Using roasted red peppers can impart a smoky flavor.
- Ingredient Notes: Select fresh, high-quality ingredients for the best flavor. For a variation, consider using a mix of different cheeses, ensuring they equal the same volume as specified. Always check for freshness in the vegetables used.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If the frittata feels undercooked, a quick 2-minute bake can help set it completely. Always check to ensure it’s firm in the center.
- When preparing, a well-greased oven-safe skillet can prevent sticking and make serving much easier.
- If your eggs tend to come out rubbery, keeping a close eye on the baking time is key. Take it out as soon as the center is set.
- For a fresh touch, waiting a few minutes after baking before adding tomatoes allows the frittata to set properly.
- When using additional ingredients, ensure they are chopped into small pieces; this helps with even cooking throughout the frittata.
Serving Suggestions
Serve the white pizza frittata warm alongside a fresh side salad. Pair it with crusty bread for a more filling meal option.
You can repurpose this frittata in other dishes like breakfast burritos, savory wraps, or brunch platters. It works well as a tasty filling for omelets and savory flatbreads.
Top the frittata with extra fresh herbs for added flavor. A drizzle of olive oil or balsamic reduction can enhance its finish.
Recipe variations
- You can use kale or cooked spinach as a main ingredient swap instead of arugula for added nutrition and flavor.
- Add 1 teaspoon of garlic powder or ½ teaspoon of red pepper flakes for an extra kick of flavor in your frittata.
- Either try using feta or crumbled goat cheese for a tangy twist, or stick with the classic mozzarella for that traditional white pizza taste.
- If you want to make a larger batch, simply double the recipe to serve 8, using 16 large eggs and 3 cups of mozzarella cheese.
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How to Store?
To keep your white pizza frittata fresh, follow these storage tips:
Refrigeration: Store leftover frittata in an airtight container in the fridge for up to 3 days.
Freezing: Wrap frittata slices in plastic wrap, place in a freezer bag, and store for up to 3 months. Thaw overnight in the fridge.
Reheating: Heat slices in the microwave or oven until warmed through for a quick meal any time.
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