As a follow up to my April 28th post with the recipe for Pizza Frittata, here’s a picture of a quick-version single-serving Pizza Frittata.
Pizza Frittata for one!
I made this frittata in an 8-inch (20 cm) frying pan with 2 eggs and a couple shakes of seasoning blend. The recipe for the herbed seasoning blend is also in that post. Instead of making your own seasoning blend (which is as complicated as making a trip to a grocery store or bulk food store that sells dried herbs in bulk!), you can use Italian Seasoning to add a pizza-y flavour.
I topped the frittata with pepperoni and cheese, omitting the green pepper, onion and mushrooms called for in the original recipe. You can use whatever pizza toppings you like to personalize your Pizza Frittata.
The frittata will slide right out of the pan onto a plate. It’s best eaten with a fork as it will be hot. If you let it cool a little, then cut it into wedges, it could be served as an appetizer, sans cutlery!
This is such a simple and great-tasting recipe. No flash in the pan, but certainly ready in a flash!
When making presentations about eggs to high school Family Studies classes, I often ask a couple students to help me make a few 6 or 8-egg versions of Pizza Frittata so everyone can have a taste. The recipe always goes over well.