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Vegetable Pizza Frittata: easy-peasy frittata / thick crustless vegetable omelet using ricotta cheese, eggs, and veggies. This is a flourless or crustless recipe and can be made with leftovers too.
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 peppers from Mazzetta that jazz your everyday food to a new delicious level.
You can even make this into a Leftover Pizza Frittata or even a Oven-baked frittata
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.
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:
Tried Our Recipe – AWESOME!!!
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Pepperoncini Peppers - you can use any fresh peppers or chilies or even jalapeno instead.
Cherry Tomatoes - you can use regular tomatoes.