This white pizza frittata is a satisfying and flavorful dish. Mozzarella, herbs and fresh tomatoes are baked with eggs and finished with a simple arugula salad. It’s easy to make and perfect for breakfast, lunch or dinner.
Nothing beats breakfast for dinner.
This white pizza frittata combines baked eggs with plenty of mozzarella, garlic, oregano and basil, finished with parmesan and a bright arugula salad. It’s filling, flavorful and simple to prepare.
While classic pancakes, bacon and eggs are always great, an egg-forward dish like a frittata or quiche can really steal the show. This recipe comes together quickly and the leftovers are excellent reheated or eaten cold.
What is “white pizza” here? Think super cheesy, garlicky flavors with fresh herbs and ripe tomatoes, finished with a drizzle of good olive oil. Those classic white pizza notes translate perfectly to a frittata.
These flavors make this frittata one of my favorite ways to eat eggs. I cook eggs daily, and this version feels a bit special while staying very approachable.
This is how I make the frittata
I start by cooking diced shallots and garlic in a little butter until they’re soft and lightly browned to build flavor. Then I whisk together eggs with grated mozzarella, a splash of half-and-half, dried oregano and basil, plus salt and pepper.
I pour the egg mixture over the shallots and garlic in a 10-inch oven-safe skillet, let it set briefly on the stovetop, then arrange tomato slices on top and transfer the skillet to a 400°F oven. Bake 10 to 15 minutes, until the center is set.
Toppings make this frittata: a generous sprinkle of finely grated parmesan, a few shaved parmesan pieces if you like, a pinch of crushed red pepper for heat, and a handful of dressed baby arugula for brightness.
This is one of the simplest, most satisfying dinners I make. Frittatas are great warm from the oven or chilled from the fridge, and they reheat beautifully.
White Pizza Frittata
White Pizza Frittata
4
25 mins
15 mins
40 mins
Ingredients
- 1 tablespoon unsalted butter
- 2 shallots, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper
- 8 large eggs
- 1 ½ cups grated mozzarella cheese
- ¼ cup half and half (or cream)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 beefsteak tomatoes, sliced ¼ inch thick
- Crushed red pepper, for topping
- Finely grated parmesan, for topping
- Shaved parmesan, for topping (optional)
- 3 to 4 cups baby arugula
- 1 to 2 tablespoons fresh lemon juice
- ½ tablespoon olive oil
Instructions
- Preheat the oven to 400°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 and cook, stirring often, until softened and beginning to brown, about 5–6 minutes.
- In a large bowl, whisk together the eggs, mozzarella, half and half, oregano, basil and a generous pinch of salt and pepper until combined.
- Pour the egg mixture over the shallots and garlic in the skillet. Let it set for 1–2 minutes on the stovetop, then arrange the tomato slices on top.
- Bake the frittata 10–15 minutes, or until the center is set. If needed, bake an additional 1–2 minutes until fully set.
- Toss the arugula with the olive oil, lemon juice and a pinch of salt and pepper.
- Sprinkle the cooked frittata with grated parmesan and crushed red pepper, top with the dressed arugula and serve.
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This white pizza frittata is a bright, savory and easy dish that highlights simple ingredients and bold flavors.