Recipe: Pizza Frittata

by Cate on August 31, 2016

A delicious way to get a whole lotta veggies into your meal … whether it’s your plate or your kid’s.

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I’m teaching kids’ cooking camp this week, and one of the things I look for when I’m choosing the menus is to get kids to eat more vegetables without complaining about it.

I don’t want to hide the vegetables. I’ve never been a fan of that movement.

I just want to see them in a different light. As in the kind of light that makes them want to eat more vegetables.

This Pizza Frittata is that.

Because it is seriously PACKED with vegetables.

Copious amounts of broccoli and spinach.

And then rounded out with onions, tomato sauce, and cheese.

Always cheese.

This recipe, as with most frittata recipes, is also easy enough that the kids can do most, if not all, of it themselves.

From the chopping of the broccoli and the onions, to the grating of the cheese to the hand-ripping of the spinach. Mixing the eggs. Dolloping with tomato sauce. Topping with pepperoni.

Totally kid-friendly both in terms of making and eating.

But, full disclosure, two kids wanted no part of eating it. Which is absolutely fine because they at least tried it. Camp rule.

The best victory? One of my campers looked at it and said, “Pizza Frittata? That doesn’t look anything like pizza!”

I explained that we’re calling it that because of the tomato sauce, cheese, and pepperoni, and it was an adaptation of pizza as he knows it.

He promised to take one bite.

And then he proceeded to eat his entire slice.

**cue the victory dance here**

Pizza Frittata
Recipe courtesy of Cate O’Malley

Ingredients
7 eggs
1-2 tablespoons of water
salt and pepper
extra virgin olive oil
1/2 cup broccoli, chopped
1/4 cup onion, diced
3 large handfuls of spinach, torn into pieces
6-8 tablespoons tomato or marinara sauce
6 oz freshly grated Cabot mild cheddar cheese
5 slices pepperoni, cut into strips

Instructions

Preheat oven to 350. Place large oven-safe skillet over medium heat on stovetop.

Whisk eggs and water in medium bowl, then add salt and pepper and set aside.

Once skillet is hot, add a drizzle of olive oil and saute broccoli and onion for a few minutes and season with salt and pepper. Add spinach and saute for an additional minute.

Pour eggs over veggies. Let it cook for 4-5 minutes until the bottom is set.

Add spoonfuls of marinara evenly around the frittata, sprinkle on the cheese, and add the pepperoni. Pop into the oven and cook for 5 minutes, or until eggs are complete set. Remove from oven, cut into slices, and serve.

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{ 1 comment… read it below or add one }

Carolyn @ Cabot Creamery September 1, 2016 at 8:07 am

Bravo, so well done!~Carolyn @ Cabot

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