Egg Pizza is my new favorite breakfast. As many of you know, I just switched my breakfast from toast to egg pizza for the protein content from the egg and cheese. It is also the perfect meal because you can load it up with veggies, making it a perfect balanced meal that is healthy and delicious and and keeps us satisfied for hours. But what I love about this recipe most is, when I make it in a large cast iron pan, I get 4 meals so, I only have to make it once every 4 days!
I thought I had shared this recipe before so when one of our members asked for the recipe, I went to send it to her but I could not find it. So if I can't find it on my own website, I can't expect you to find it. Also, in all honesty, I didn't really think of this as a recipe, I just put it together and called it egg pizza. One day I was describing it to a client and she said, "you mean a frittata", ummmm, ok. I didn't know what a frittata was. So, if you want to call it that go for it. We call it Egg Pizza in our house : ) At the end of the day, it's just yummy.
Egg Pizza can be breakfast or the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. They also transport well, so you can bring slices to picnics or pack them up for work lunches. You can get creative with leftovers —use a slice as a sandwich filling, or break it up for easy breakfast tacos. Brad has even put a slice in a piece of naan bread for a breakfast wrap to go. This Egg Pizza recipe can be intimidating at first, but once you make it, you will see it is very easy to make because there are so many options to make it your own.
Basic Recipe Ingredients
12 eggs
1/4 cup dairy (coconut milk, heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt. High fat content will make the eggs creamier)
2-3 cups vegetables (sautee the dense vegetables like zucchini before adding the eggs)
1 cup cheese
Salt & Pepper to taste
Here are some of our favorite variations of Egg Pizza.
- Spinach, artichoke and feta cheese
- Roasted Broccoli & Cauliflower, kale chopped & massaged in olive oil, and cheddar ( left over from last night's dinner)
- Cherry tomatoes (sauteed), zucchini (sliced), mozzarella and basil
- There are endless possibilities. Please share your favorite versions with us on the Forever Fit fb page
- Shown here: spinach, tomato, cheddar cheese and spicy mozzarella
Today's Egg Pizza Recipe
INGREDIENTS
12 small eggs
1 large handful of spinach
I large tomato, sliced
Jerk sauce to drizzle on top of eggs (Other options; hot sauce, pizza sauce, salsa, hp sauce, pesto)
1/2 cup of cheddar cheese
1/2 cup spicy mozzarella
INSTRUCTIONS
- Preheat the oven to broil setting.
- Crack the eggs into a medium mixing bowl.
- Add your dairy of choice and the salt.
- Whisk just until blended. Set the mixture aside.
- In a 12-inch cast iron frying pan (or any other large skillet that’s oven safe), warm the oil over low heat until shimmering. ( you may need to adjust the heat depending on what type of pan you are using) It should be cooked slow.
- Add any vegetables that need to be sauteed, cook for a few minutes, stirring occasionally until tender.
- Add eggs and spinach
- Cook on low until the egg starts to set. You can drag the spatula around the edge to encourage the egg to run to the edge. You can also drag the spatula along the bottom to speed up cooking and reduce chance of over cooking the bottom.
- Once it has mostly set add your sauce, toppings such as the sliced tomato and the cheese.
- Place in oven under the broiler. DO NOT WALK AWAY! I may or may not know this be experience : / This will only take a few minutes, keep an eye on your creation. Note the small amount of charring on the top of my egg pizza in the picture. I thought I'd check on something on the deck, hmmm, bad idea 🙂
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), you could also bake for 7 to 14 minutes @ 450 (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
- Remove the frittata from the oven and place it on a cooling rack to cool. Wait a few minutes because the heat from the pan will continue to cook and firm the egg. In addition, the sides will start to pull away from the pan for easy removal.
- Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the egg jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked muffin pan option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center jiggles just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.