Supper in the Summer: Pizza Frittata

I believe that we have established that summer is officially here. The calendar has caught up with the weather and we are (suntanned) shoulder deep in warm, sunny, summer. The warmer temperatures and the longer days make light suppers the thing to do. Of course, there is the required amount of grilling, but the stove can also turn out some fantastic meals often from the humblest of ingredients. Take the “incredible, edible, (& cheap), egg.” Can you say Frittata?

I’ve shared frittata recipes before, but there’s always room for one more. I call this a Pizza Frittata. Now don’t take the name too literally. This eggie wonder has the essence of pizza, that is, peppers and onions laced with garlic, seasoned with ground fennel and red pepper flakes. That’s right. Classic pizza toppings with what in my kitchen are the spices that make sausage Italian. Where’s the meat?  Not here. No need. This flavor combination doesn’t miss it. So, while it is delicious any time, it can be a Marvelous Meatless Monday Meal. (Don’t you love alliteration?)

This particular pizza was going to be the “Vegetable Lover” variety so it had to start with summer bright veggies. It is Mama D’s Kitchen, so onion and garlic had to be represented, too

The magic took shape in my smallest of cast iron skillets which is the perfect size for a frittata for two. It is also the perfect vessel, as it can go from stove top to broiler without a worry. Olive oil coated the bottom of the skillet and in went the onions.I wanted them to caramelize a bit before the peppers and garlic joined them. Once everyone was happily co-mingling, I added the red pepper flakes and ground fennel. A quick note on ground fennel; it is not necessary. Crushed fennel seeds will work. You could go even more rustic and use the seeds whole, just give them a rub between your hands to release the fragrance (and a beautiful one it is).Every frittata needs  eggs and I used 5. Yes, four would have worked, but I was feeling a bit generous and hungry so five it was. I beat them well and added some fat free half & half along with grated Romano cheese and Italian Herb Blend. The eggs waited stove side with some sliced tomatoes and fresh cilegine that would become the final toppings.

So, when the time was right, I added the eggs to the skillet and cooked them until they were almost set. As mentioned in other posts, this is a process that involves patience, and a good amount of jiggling, lifting, and otherwise manipulating the mixture. Once everything was perfect, it was time to crown it with the tomatoes and mozzarella.A little more Italian herb blend and a drizzle of olive oil and under the broiler it went. This step doesn’t take long and should be closely monitored as beautifully golden can become horribly charred in a matter of seconds. I was vigilant and the frittata came out perfectly browned. It rested for 5 minutes and could sit even longer if needed. We were hungry, so we went with the 5 minutes. This was wonderful on its own, but as with any good Italian meal, a little crusty bread and a salad would be great.

Pizza Frittata

Print Recipe

Servings

2

Servings 2

Pizza Frittata Print Recipe Servings 2 Servings 2

Ingredients

• 1 Tbsp. Olive Oil Plus a little for drizzling
• 1 Cup Sliced Onions Thinly sliced vertically
• 2 Cups Bell Pepper Strips Use a variety of colors
• 3 Cloves Garlic Thinly sliced
• 4 Eggs 5 if you are extra hungry
• 1/4 Cup Fat Free half & Half
• 2 Tbsp. Grated Romano Cheese
• 1 Tsp. Italian Herb Blend McCormick Grater is my favorite
• 1 Roma Tomato Thinly sliced
• 2 Ounces Fresh Mozzarella About 6 Cilegine cut in half

Servings:

Instructions

1. Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
2. Add the onions and cook until softened and just beginning to brown, about 5 - 7 minutes.
3. Add the peppers and the garlic and continue to cook another 5 - 7 minutes until everything is slightly golden.
4. Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
5. Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
6. Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
7. Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
8. Remove from the broiler and allow to sit 5 - 10 minutes. Drizzle with a little olive oil, cut in half, and serve.

Share this Recipe

Powered byWP Ultimate Recipe

The flavors were lovely. The onions and peppers retained a bit of crunch that complimented the creamy texture of the eggs. A crisp white wine was the perfect accompaniment. 

There are hundreds of ways you can take a frittata, so look at this recipe as your invitation to create your own adventure.