Vegetable Pizza Frittata (Stovetop Recipe)

Vegetable Pizza Frittata: This is an easy-peasy stovetop vegetable pizza frittata recipe using ricotta, eggs, and veggies. Perfect for brunch or a quick meal

Easy to make, perfect for any meal and without any cream or

This 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.


This 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 in demand many 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 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)


Also, unlike baking a traditional frittata, we are making it on the 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!


It’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.

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).


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 ——————–






As always, I Looove when you try my recipes and send me pictures & feedback.

You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:

Connect with Me Here:  Facebook / Pinterest / Instagram / Twitter / Subscribe to our Newsletter 

Peperoncini, Ricotta and Vegetable Pizza Frittata: #frittata #pizza #ricotta @mezzetta #ad #Mezzetta



Yield: 2 People

Vegetable Pizza Frittata (Stovetop Recipe)

Vegetable Pizza Frittata (Stovetop Recipe)

This is an easy-peasy stovetop vegetable pizza frittata recipe using ricotta, eggs and veggies. Perfect for brunch or quick meal

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


  • 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


  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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 230 Total Fat: 30g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 443mg Sodium: 200mg Carbohydrates: 53g Fiber: 9g Sugar: 13g Protein: 27g

24 Replies to "Vegetable Pizza Frittata (Stovetop Recipe)"

  • 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.?

    • Molly Kumar August 9, 2017 (1:13 pm)

      Hi Swathi, ‘no’, these peperoncini doesn’t have much heat πŸ™‚

  • Whitney @WhittyPaleo August 7, 2017 (10:41 pm)

    Oh my word, this frittata looks simply mouthwatering – I have to find this peperoncini ingredient because it is sounding more and more the rage right now (which is funny because I’m guessing it’s been around years before I was born lol) – thanks for the recipe Molly!

  • 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!

    • 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 πŸ™‚

  • Amy August 7, 2017 (12:43 pm)

    This is one fabulous sounding frittata! I love the flavor of the peperoncinis so much and I bet they really amp up the breakfast experience! Dying to give this a try!

  • Joanna @ Everyday Made Fresh August 7, 2017 (12:19 pm)

    I really wished that I love eggs. They are so versatile. This sounds great, and my family (who are egg lovers) would totally eat this up!

  • Daniela Anderson August 7, 2017 (12:07 pm)

    I’m all for quick and delicious meals, and this fritatta ticks all the boxes. I love the idea of having it like a pizza, it’s definitely appealing, even to picky eaters. Dinner’s sorted.

  • 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!

    • Molly Kumar August 7, 2017 (3:57 am)

      Thanks Ashley, stovetop meals are just so much more easier πŸ˜‰

  • 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.

    • Molly Kumar August 7, 2017 (4:17 am)

      Thanks Marisa and it sure is a Peperoncini week for us πŸ˜‰ 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 πŸ™‚

  • 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 !

    • Molly Kumar August 7, 2017 (4:19 am)

      That would be awesome – Thanks Linda πŸ™‚

  • 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

    • Molly Kumar August 7, 2017 (3:56 am)

      Thanks Veena and hope you try it soon πŸ™‚

  • 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!

    • Molly Kumar August 7, 2017 (4:20 am)

      Thanks you so much πŸ™‚ Whenever you’re in the Bay Aera, do drop in and I can definitely treat you to some these recipes πŸ™‚

  • 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.

  • 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.

    • Molly Kumar August 3, 2017 (7:28 am)

      Thanks Mark and so glad you liked it πŸ™‚

  • 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!

    • 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 πŸ™‚

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