It’s an egg bake with all of your favourite pizza toppings! This Pizza Frittata recipe is sure to be weeknight winner. What’s not to love when you’ve got herbs, mushrooms, peppers and pepperoni in the mix?
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
180 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 tsp. each dried basil and oregano leaves
2 Tbsp. butter
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped green peppers
24 slices pepperoni, coarsely chopped
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How do I make it ?
Beat cream cheese, eggs and seasonings until well blended.
Melt butter in 10-inch ovenproof skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in pepperoni and cream cheese mixture; cover. Cook 5 to 7 min. or until centre is almost set.
Heat broiler. Uncover frittata. Broil, 6 inches from heat, 2 to 3 min. or until golden brown.
Kraft Kitchen Tips!
Serve topped with warmed pizza sauce.
A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients in skillet.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 11 g
Cholesterol 250 mg
Sodium 390 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 2 g
Protein 12 g
Makes 6 servings, 1/6 recipe (106 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.