Every now and then Michael goes out for Afternoon Tea with his colleagues. It’s a lovely thing to do, but it inevitably means an afternoon is spent gorging on cakes and sandwiches to accompany a good old chat. The first few times he did this I would present him with a full-sized dinner when he got home, totally forgetting he wouldn’t have much of an appetite… To try and reduce wasted food I now try and prepare a lighter dinner on “afternoon tea days”. This Pizza Frittata came into being for that very reason – substantial and flavoursome enough to be a main meal for me, light enough and flexible enough to make a small portion for Michael.

If you look back over my recipes you’ll see that I’ve dabbled with Frittata recipes a few times in the past, making them with Salmon or Blue Cheese or even Lamb. In this version I’ve combined the omelette base with the flavours and toppings of a pizza – thanks to spicy pepperoni, fragrant oregano and sweet tomatoes, topped off with golden mozzarella.

Served warm alongside a mixed salad and some bread or chips this makes for a great supper. It would also be great made ahead and served cold for a picnic or light lunch -which is how I ate the leftovers at my desk the following day…

Pizza Frittata
Prep Time
10 mins
Cook Time
20 mins
Total Time
25 mins
 

All the flavours of a pepperoni pizza in an omelette - great served warm as a light supper or prepared ahead for a healthy lunchbox.

Course: Main Course
Cuisine: Light Meals, Pork
Servings: 6
Author: scottsilverthorn
Ingredients
for the Tomato Sauce
  • 1 tbsp Garlic Oil
  • ½ Red Onion peeled and finely chopped
  • 400 g Tinned Tomatoes
  • 1 tsp Dried Oregano
  • 1 tsp Sea Salt
  • 1 tsp Sugar
for the Frittata
  • 6 Large Free-Range Eggs
  • 2 tbsp Crème Fraîche
  • 50 ml Milk
  • 1 tsp Dried Oregano
  • 1 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tbps Olive Oil
  • ½ Red Onion peeled and thinly sliced
  • 1 Small Red Pepper deseeded and sliced
  • 1 Small Green Pepper deseeded and sliced
  • 1 Small Yellow Pepper deseeded and sliced
  • 100 g Pepperoni sliced
  • 125 g Mozzarella torn into small pieces
Instructions
Make the Tomato Sauce
  1. Heat the garlic oil in a frying pan. Add in the finely chopped onion and saute over a low heat for 10 minutes until softened.

  2. Pour in the tinned tomatoes and break up with the back of a wooden spoon. Add the oregano, salt and sugar. Bring to a simmer and cook for a further 15-20 minutes until reduced and thickened.

  3. Remove from the heat and allow to cool.

Make the Frittata
  1. Break the eggs into a large bowl. Add the crème fraîche and milk, then beat until well combined and slightly aerated. Add in the oregano, salt and pepper and allow to stand for a few minutes.

  2. Preheat the grill to a medium setting.

  3. Heat the olive oil in a large frying pan or skillet over a low heat. Add in the sliced onion and cook for a few minutes until heated through, but not too soft. Lay the sliced peppers into the pan and cook for a few more minutes.

  4. Pour the egg mixture over the vegetables cook for a few minutes allowing the base to set but not burn.

  5. Cook under the grill for a few minutes until almost set but still wobbly. 

  6. Remove from the grill and spread the tomato sauce over the top of the frittata, then scatter over the pepperoni and torn mozzarella.

  7. Return to the grill and cook for a further 5 minutes until the cheese has melted and browned and the pepperoni has crisped up.

  8. Allow to cool for a few minutes before serving.

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