I love pizza and I love eggs so I combined the two into a delicious frittata!
This dish is perfect for breakfast, lunch or dinner.
This post is sponsored by the Iowa Egg Council.
Our family has always been an egg family. Eggs were one of the kid's first bites of real food back in the day! Scrambling up a quick egg has always been an easy meal in our house. We get all crazy and eat them for any meal of the day, not just breakfast.
Today, I jazzed up these eggs {farm fresh ones that were delivered to my door step by a friend - did you know 1 out of 6 eggs produced in the U.S. come from Iowa?} and made this tasty Cast Iron Skillet Pizza Frittata.
I basically put all my favorite pizza toppings into the dish and drooled all over myself while making it. Plus, today is National Pizza Party Day so naturally everything about today just feels right.
I have once again partnered with a long time client, the Iowa Egg Council. It is a natural, easy fit because eggs are a part of our daily lives and May is National Egg Month! With three hungry and growing kids {ages 10, 9 and 6) they are an easy, quick meal for all of us.
Together we always brainstorm to share something fun, yet still delicious and mostly healthy. No boring dishes here! This one is PACKED with protein and can easily carry you through most of your day.
10 eggs, freshly cut pepperoni, ham, bacon and cheeses. Could that combination get any better? Plus, what is perfect about making a frittata - is that you can add whatever you want. This pizza combo is fun {and shockingly tasty}, but you can add whatever pizza favorites you love. Peppers? Add them. Black olives? Add them.
There are no rules to break here.
Eggs are rich in protein and loaded with vitamins and minerals. Whenever I'm lacking any dinner enthuasiam {or am running short on time}, I whip up eggs. With high-quality protein, no sugar or carbs and 13 essential vitamins - they are such an easy and tasty food to bring to the table that everyone loves.
You know what else I love?
They keep in my fridge forever. I'll admit, I use a LOT of eggs in both cooking and baking, so we always have a steady supply, but I love that I never have to worry about them going bad. Eggs have a wonderful shelf life - being safe to eat 4-5 weeks after their sell by date when refrigerated.
I made this frittata for lunch this past week {remember, those kids are home and hungry!}. We often get tired of sandwiches and chips....so this pizza frittata was a welcome change. I served it with fresh strawberries and sliced bananas and everyone was happy.
Plus, I got all crazy and gave them a side of marinara sauce for dipping. Just like pizza! It was a nice tasty change and went perfectly with the pizza toppings.
This frittata serves 8, or a healthy, hearty 4 depending on how many slices people grab. Either way, it is easy, affordable and super quick and painless to cook up.
Don't have a cast iron skillet?
That's okay - any stainless steel skillet will do. Or any 10 to 12 inch pan or skillet that is oven and broil safe. Just make sure you grease it well before pouring in the eggs. Remember this is a recipe that once you pour in those eggs you leave them alone!
That is right, you don't even stir these eggs, you just let them do their thing.
Five minutes of cook time on the stove, then another five minutes {or less} of broil time in the oven. It really could not be much simplier.
We are so proud of our Iowa egg farmers here in the Midwest - you can meet a few of them HERE. To get more cooking tips and recipe ideas visit IowaEgg.org and follow them on Facebook, Twitter and Instagram. I am always learning tips from them!
I hope you enjoy this Cast Iron Skillet Pizza Frittata as much as we enjoyed eating it. Give a try! I'd love to hear your thoughts on social media, so be sure to tag me @sweetsavoryeats.
A big thank you to the Iowa Egg Council for sponsoring this post.
Cast Iron Skillet Pizza Frittata
Yield: 8
Prep time: 5 MCook time: 10 MTotal time: 15 M
All of your favorite pizza toppings in a frittata! Make this easy breakfast or dinner in just 10 minutes. Serve pizza style with a side of marinara.
Ingredients:
- 10 eggs
- 1/2 cup milk
- 1/4 cup pepperoni, chopped
- 1/4 cup ham, chopped
- 1/4 cup cooked bacon, chopped
- 1/4 cup mushrooms, chopped
- 1/8 cup Parmesan cheese, shredded
- 1/4 cup cheddar cheese, cubed
- 1/8 t salt
- 1 t pepper
- 1/2 t dried basil
- 1/2 t dried parsley
Instructions:
- In a bowl combine the eggs, milk, salt and pepper in a bowl and whisk together.
- Start preheating your cast iron skillet over medium heat on the stove, generously coating the skillet with cooking spray.
- Pour the egg mixture into the skillet and do not stir. Cover the gently with a lid or foil and let cook for 5 minutes or until the sides begin to set.
- While the eggs are cooking turn your oven on to BROIL (the high setting).
- Once the sides of the eggs are set, remove the lid and add all the toppings, ending with the cheese.
- Place the skillet into the oven. Leave the pan in there for 5 minutes or until the cheese is melted and beginning to brown or the frittata is cooked through. DO NOT WALK AWAY. The broiling process can go fast depending on your oven, so stay close and keep watch.
- Remove the skillet from the oven and allow to cool for 5 minutes before slicing into 8 triangles to serve. Sprinkle with the dried basil and parsley.
Notes:
Serve with a side of marinara for dipping like pizza!
Calories
161.52
161.52
Fat (grams)
11.21
11.21
Sat. Fat (grams)
4.32
4.32
Carbs (grams)
2.15
2.15
Fiber (grams)
0.28
0.28
Net carbs
1.87
1.87
Sugar (grams)
0.38
0.38
Protein (grams)
12.32
12.32
Sodium (milligrams)
337.43
337.43
Cholesterol (grams)
247.72
247.72
