White Pizza Frittata
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
White Pizza Frittata
Description
This frittata starts by sautéing diced shallots and minced garlic in butter until soft and lightly browned, infusing a gentle savory base. Eggs are whisked with grated mozzarella, half and half for creaminess, and dried oregano and basil for herbal notes, then poured over the vegetables in an oven-safe skillet.
Tomato slices are layered on top before baking in a 400°F oven until the eggs are fully set but still tender. After baking, the dish is garnished with freshly tossed arugula dressed with olive oil, lemon juice, salt, and pepper to add brightness and a peppery contrast. Shaved and grated Parmesan finishes the dish along with crushed red pepper for a subtle heat.
Serving the frittata warm makes for a hearty brunch or light dinner. The textures range from the soft, creamy eggs to the juicy tomatoes and crisp fresh greens, offering a balance of mild cheese and fresh acidity.
Ingredients
- 1 tablespoon butter unsalted
- 2 shallot diced
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 8 egg large
- 1 ½ cups mozzarella cheese grated
- ¼ cup half and half
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- 2 tomato sliced into ¼ inch slices, beefsteak
- crushed red pepper for topping
- Parmesan Cheese for topping, finely grated
- Parmesan Cheese for topping, shaved
- 3 to 4 cups arugula baby
- 1 to 2 tablespoons lemon juice fresh
- ½ tablespoon olive oil
Instructions
- 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!
User Reviews
Overall Rating
5
You'll Also Love
