There are very few times during the day where I don't want pizza. It's one of the perfect comfort foods: bread, cheese, tomato sauce... I don't think I need to go into details because everyone knows how wonderful pizza is. And if you don't, then who are you?? Plus, it's a known fact that people crave pizza all time of the day (see: pizza bagels). But here's the kicker -- we've been counting our macros in an effort to restore natural energy back into our bodies, which means we're trying not to overdo it on the carbs and leaning into protein. So what am I to do when I'm craving pizza? Eggs!
I have a very complicated relationship with eggs. My mother regales stories of a baby me rejecting every preparation of egg she tried: scrambled, hard boiled, over hard. As I got older, the smell of my mother making eggs for my brother's breakfast every morning would put me into a gagging fit. I eventually learned to tolerate scrambled eggs, but they are by no means my favorite. When asked how I liked my eggs, I would often respond with, "in pancakes." As I got older, I came to learn of some of the more redeeming egg preparations. I love a good poached egg, especially with chicken and waffles, and I've become more and more fond of the quick morning frittata.
Like with pizza, this recipe is limitless. The only real "recipe" here is the custard itself. The rest is up to you to make whatever type of pizza you like. My mushroom kick isn't dying down any time soon, and it's very easy to sneak baby spinach into this dish for some extra nutrients, since the vegetal flavor gets masked by the salty mozzarella and pizza sauce. Just don't put pineapple in your frittata. As controversial as it may be on a pizza, I can guarantee almost no one wants pineapple in their eggs.
This is a great weekend recipe, but it comes together in a snap and makes for an excellent weekday meal if you have a little bit of time before your first Zoom meeting. It would be even better if you had mini skillets and could make personal frittatas for your whole family! Prep the pizza mix-ins and keep them in the fridge, then whisk the custard fresh the morning-of for a pizza frittata any time of the day.
With sauce and mozz,
~c.j.
MUSHROOM SPINACH PIZZA FRITTATA
PREP TIME: 5 minutes
ACTIVE COOK TIME: 15-20 minutes
INACTIVE COOK TIME: 15-20 minutes
TOTAL COOK TIME: 30-40 minutes
YIELD: 4-6 servings
INGREDIENTS
8 large eggs
kosher salt
freshly cracked black pepper
1/2 c. half-and-half or whole milk
1 tsp dried oregano
1 tsp onion powder
1/2 tsp garlic powder
3 tbsp extra virgin olive oil
8 oz sliced mushrooms
6 oz baby spinach
8 oz mozzarella pearls, drained, or shredded mozzarella
jarred or homemade pizza sauce
fresh basil, for garnish
DIRECTIONS
Preheat oven to 400°F with a rack in the center.
In a large bowl, vigorously whisk together eggs, 1 tsp kosher salt, 1/2 tsp black pepper, half-and-half, oregano, onion powder, and garlic powder. Set aside.
Heat a 9 or 10-inch oven-safe skillet (such as cast iron or steel) over medium-high heat. Drizzle olive oil into skillet and swirl to evenly coat. Place an even layer of mushrooms and cook, undisturbed, until very dark brown, about 7 minutes. Flip mushrooms and cook again, undisturbed, an additional 7 minutes. Reduce heat to medium and add spinach, stirring to wilt, about 1 minute. Season with salt and pepper.
Add egg mixture to the pan and allow to cook about 1 minute until you notice the eggs forming a solid ring around the edge. Using a wooden spoon or spatula, gently pull the cooked edge of the frittata away from the edge of the skillet, allowing uncooked custard to flood in. Do this around the entire circumference of the skillet. While still on the heat, adorn with mozzarella pearls and several generous dollops of pizza sauce. Move to the oven and bake on the center rack until fully cooked and slightly puffed, 10-12 minutes. Remove from the heat and allow to cool slightly, about 5 minutes. Garnish with freshly torn basil. Slice and serve.
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