Peperoncini, Ricotta and Vegetable Pizza Frittata (Stovetop Recipe)

Peperoncini, Ricotta and Vegetable Pizza Frittata: This is an easy-peasy stovetop frittata recipe that’s creamy and delicious in every bite. Easy to make, perfect for any meal and without any cream or flour.
best-vegetable-pizza-frittata-recipe3This ‘Peperoncini, Ricotta and Vegetable Pizza Frittata’ is completely out of this world and don’t take my word for it but try it for yourself – it’s going to leave you craving for more !!! It’s a recipe that’s a mix of two of our favorite recipes – a quiche (without the crust + all that creme/cheese) and a pizza (minus the crust+lots of cheese). But it’s made using eggs, veggies, ricotta and our favorite peperoncini peppers from Mazzetta that jazz your everyday food to a new delicious level.  greek-frittata-pizza-recipeThis recipe has been made for breakfast, brunches, lunches or just name any meal…even snack…it’s been popular with our friends/family and is on demand many a times. What makes it unique is the blend of creamy, spicy and light – the ricotta adds such a creamy texture when mixed with eggs, the peperoncini adds that perfect kick of spice that wakes up our taste buds and the mix of all that veggie gives it this light feel. If you’ve not cooked with or tasted peperoncini before, then you’re definitely missing out on a very delicious ingredient and Enter their Giveaway. (Here’s a picture of how they look)mezzetta-peppersAlso, unlike baking a traditional frittata, we are making it on stovetop and it just takes 10-12 minutes to make 1 ‘Peperoncini, Ricotta and Vegetable Pizza Frittata’. The recipe is equally simple and you can replace the veggie combination with meat or any other veggies of choice but give this one a try first as it will blow your mind! broccoli-frittata-recipeIt’s also a great recipe to for a weeknight meal or even when you’re looking to feed a crowd – just double/triple or easily quadruple the ingredients (they are so simple that you can’t go wrong). You can prep everything a night before and just mix the batter before finally making the frittata. As always, here are some tips to make that perfect frittata (without breaking or sticking the edges):

Non-Stick Pan / Skillet:
Use a slightly heavy and good quality non-stick pan or skillet. I prefer skillet as they are heavier and give even heating on low heat.

Cooking Spray / Oil: You need to nicely spray or oil the inside of the pan, so that the batter doesn’t stick.

Don’t Rush: This is my favorite tip as I used to do this many a time and try to wiggle the frittata while cooking or try turning it over in anticipation. Just wait till you see a firm frittata on the top, then you can flip it.

Flipping the Frittata: Take your time, you can even turn off the heat if you’re trying to flip for the first time. Just cover the pan with a slightly large plate and using gloves, slightly lift and turn the frittata onto the plate and then slide the uncooked side back into the pan. 

So, these are some tricks that I always use to get that perfect looking frittata everytime. It does come with a little practice but I’m sure you can do it (if never done before). frittata-pizza-recipe

So, go ahead and enjoy the recipe and also enter for a chance to win this amazing:

—————– GIVEAWAY from Mezzetta ————–
Enter for a chance to Win 52 Meal Kits from Chef’d! (All who enter will receive a 10% coupon)
—————— Click the Link Above to Enter ——————–

brunch-frittata-recipe

best-vegetable-pizza-frittata-recipe

2 Adults

Peperoncini, Ricotta and Vegetable Pizza Frittata (Stovetop Recipe)

5 minPrep Time

7 minCook Time

12 minTotal Time

Save RecipeSave Recipe

5 based on 9 review(s)

Recipe Image

Ingredients

4 Eggs

2 Tbsp WarmWater - to wish eggs

2 Tbso Oil

6 Peperoncini Peppers - thinly chopped

2 Medium Boiled Potatoes - shredded

1/4 Cup Shredded Broccoli

1/4 Cup Shredded Zucchini

4 Tbsp Ricotta

8 Cherry Tomatoes - halved

Salt

Pepper

Red chili flakes

Italian seasoning

3 Tbsp Shredded Mozzarella

Instructions

  1. In a large bowl, whisk together eggs and warm water.
  2. Now add potatoes, zucchini, broccoli, peppers in this and mix everything using a fork.
  3. Heat a skillet and add 1 tbsp oil (let it nicely heat for a minute on medium heat).
  4. Reduce the heat to low and add half of the frittata batter in the pan.
  5. Nicely spread it using a spoon and make sure the top is even.
  6. Now cover and cook over low heat for 2 minutes.
  7. After 2 minutes, remove the cover and let it cook for another 1-2 minute.
  8. You'll see the bottom layer has fully cooked (firm up) while the top would be little wiggly.
  9. Now, take a plate and flip the frittata over the plate.
  10. (Now, you have the top uncooked layer on the bottom of the plate)
  11. Slide the frittata back to the pan and cook the top layer for a minute.
  12. Flip it back (using the same method).
  13. Top with mozzarella, tomato and some chopped peperoncini.
  14. Sprinkle with red chili flakes, italian seasoning and cover with a lit.
  15. Let this cook for another 2 minutes (low heat) and the cheese will melt.
  16. Now transfer the frittata pizza on a serving plate.
  17. Similarly cook the other half of the batter.
  18. Serve the frittata pizza immediately.
Cuisine: Italian | Recipe Type: Breakfast , Brunch
7.6.4
260
http://www.easycookingwithmolly.com/2017/08/peperoncini-ricotta-and-vegetable-pizza-frittata/

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20 Replies to "Peperoncini, Ricotta and Vegetable Pizza Frittata (Stovetop Recipe)"

  • comment-avatar
    Tina Dawson | Love is in my Tummy August 2, 2017 (1:47 pm)
    I absolutely love a good frittata in the morning! I've been seeing these Peperoncini everywhere lately - must try some!
    • comment-avatar
      Molly Kumar August 2, 2017 (1:53 pm)
      Oh these peperoncini are sooo delicious and makes such a fun ingredient to add in these recipes :)
  • comment-avatar
    Mark, CompassandFork August 2, 2017 (8:09 pm)
    This looks wonderful. We often make a "fritata of the week" and I think I have found this week's version. I love the idea of all the pizza fillings.
    • comment-avatar
      Molly Kumar August 3, 2017 (7:28 am)
      Thanks Mark and so glad you liked it :)
  • comment-avatar
    Kathy McDaniel August 5, 2017 (1:27 am)
    What a great looking frittata. I bet the peperoncinis add a little bit of zing to it! So easy and delicious! A must make now that school starts again.
  • comment-avatar
    Adriana Lopez Martn August 5, 2017 (5:21 am)
    Oh wow this is good in so many levels! Love the ricotta and the addition on the pepperoncinis such a treat and perfect dish for entertaining too. You pictures are superb!
    • comment-avatar
      Molly Kumar August 7, 2017 (4:20 am)
      Thanks you so much :) Whenever you're in the Bay Aera, do drop in and I can definitely treat you to some these recipes :)
  • comment-avatar
    Veena Azmanov August 6, 2017 (11:49 am)
    I make frittata often but never thought of adding broccoli and zucchini in there. Must try that soon. Love it. sounds so delicious Molly
    • comment-avatar
      Molly Kumar August 7, 2017 (3:56 am)
      Thanks Veena and hope you try it soon :)
  • comment-avatar
    Linda @ With A Blast August 6, 2017 (12:42 pm)
    The frittata looks so good (and colorful!). Will try your recipe soon, as we have frittatas quite frequently and I am in need of a new flavor combination !
    • comment-avatar
      Molly Kumar August 7, 2017 (4:19 am)
      That would be awesome - Thanks Linda :)
  • comment-avatar
    Marisa Franca @ All Our Way August 6, 2017 (2:48 pm)
    This must be peperoncini week -- not that I'm complaining because we love our peperoncini. I like the idea of the crustless frittata -- if I can save on calories I'll try. This would make a nice brunch dish or even a light lunch. And the pizza ingredients just make it all the better. Great recipe.
    • comment-avatar
      Molly Kumar August 7, 2017 (4:17 am)
      Thanks Marisa and it sure is a Peperoncini week for us ;) I bought 2 large bottles. We love crustless recipes wher eI can cut down on the carbs yet enjoy all the delicious taste, so this is fantastic :)
  • comment-avatar
    Ashley @ Big Flavors from a Tiny Kitchen August 6, 2017 (9:34 pm)
    This looks SO good! Love how you've finished the whole thing on the stovetop. YUM!
    • comment-avatar
      Molly Kumar August 7, 2017 (3:57 am)
      Thanks Ashley, stovetop meals are just so much more easier ;)
  • comment-avatar
    Jennifer August 7, 2017 (3:32 pm)
    In the ingredients it says two boiled eggs. Is this meant to be two boiled potatoes? I noticed in the recipe it mentions some potatoes but it isn't listed in the ingredient list. I figured it was a simple typo but I don't want to assume and make it wrong. I haven't made a frittata before and I would love to try it. It looks really good!
    • comment-avatar
      Molly Kumar August 7, 2017 (3:45 pm)
      Hi Jennifer, There was a typo and it was 2 boiled potatoes, that needs to be shredded and used as per instructions ahead. I hope you try it soon :)
  • comment-avatar
    Swathi August 9, 2017 (2:29 am)
    I love try this peperoncini peppers never tried before. by the way your vegetable crustless pizza fritata looks really colorful also filling breakfast. Did the peppers too much heat.?
    • comment-avatar
      Molly Kumar August 9, 2017 (1:13 pm)
      Hi Swathi, 'no', these peperoncini doesn't have much heat :)

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