Leftover Pizza Frittata (Using Leftover Pizza!)
Have you ever had an abundance of leftover pizza and not known what to do with it--especially cheaper delivery pizza that just isn't as good next day? This great breakfast or brunch recipe makes good use of that leftover pizza, and its easy and pleasing comfort food. This is also very versatile: just add any extras you want in small bits (onion, bacon, other or extra cheese, mushrooms, its endless). When I made this I used two large slices of leftover (cheap delivery) sausage pizza and added some (maybe 2-3 cups) fresh spinach that I had wilted and cooked down with a bit of olive oil and garlic. This is in the recipe below, but this can really take any extras. Because of the sausage in my pizza, I didn't add extra salt, but add a few dashes to taste if you have less salty ingredients. I found the finished product delightful with a little dollop of light sour cream on top...but then I think most things are better that way.
- Ready In:
- 2 slices prepared pizza, chopped into 1/2 inch cubes
- 1 tablespoon olive oil
- 2 1⁄2 cups fresh Baby Spinach, roughly chopped
- 1 garlic clove, minced
- 6 eggs, beaten
- 3⁄4 cup sharp cheddar cheese
- 1⁄2 teaspoon italian seasoning
- black pepper
- 2 tablespoons grated parmesan cheese
- Preheat your oven to 375 degrees.
- Dump your chopped leftover pizza cubes into a large mixing bowl.
- Heat the olive oil in a medium saute pan and then add the spinach and garlic. Toss in the oil over medium-low heat until the spinach has wilted and garlic is lightly cooked. Pour the spinach mixture over the pizza bits and mix well. [If you're using different extras, just skip the spinach prep and add your fixings, chopped into small pieces, to the pizza bits and toss well.].
- Beat the six eggs in a separate bowl, then add the the sharp cheddar, Italian seasoning, and pepper (if you need salt, add that now too) and mix.
- Pour the egg mixture over the pizza and mix to combine. Allow this to sit for a few minutes to absorb egg and flavor.
- Finally, pour the fritatta mixture into a greased 8 inch square or circular pan (I use my 8 inch glass pie dish) and sprinkle the top with the Parmesan cheese. Place this in the oven and allow to cook for 20-25 minutes, or until golden on top and cooked through. Be careful with time as not all pizzas are created equal! A moister pizza won't absorb as much egg, so it may take longer; alternatively, a dryer pizza will probably cook faster.
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This combination was surprisingly amazing! Thanks so much for the recipe! A few tweaks I did (just because it’s what I had on hand) was chopped provolone instead of cheddar, sprinkled ricotta instead of parmesan, And I added a little spaghetti sauce on top afterwards. We do pizza night every Friday, looks like Saturday’s might become pizza egg morning =)!Reply
This recipi did a great job disguising the crappy pizza we had last night. It didn't taste like pizza at all in fact. I doubled the recipi, used frozen spinach (thawed and drained), and didn't add any cheese, The consistency before baking was like a thick stew. The only problem I had is that I didn't beat the eggs well at all, and therefore the frittata was very dense, but the flavor was good. I would definitely recommend adding sauteed onion. I personally will be adding mushrooms, tomato, and possibly bell pepper as well. Great job and thanks for posting.1Reply