Tomato Frittata Pizza
- Arrange a rack 1 rung above the center position in the oven. Preheat to 425 degrees.
- In a large bowl, whisk the eggs, ricotta, and parmesan cheese. Season with salt and pepper.
- Heat a 10-11 inch ovenproof nonstick skillet over medium heat. Add the oil and garlic and swirl until fragrant, about 30 seconds. Add the egg mixture. As the eggs cook, using a silicone spatula, lift the cooked eggs around the edges to let the raw eggs flow underneath. When the eggs are almost set, transfer the skillet to the oven. Bake until the frittata is puffed and barely set, 10-12 minutes.
- Top the frittata with the tomatoes and mozzarella. Bake until the tomatoes are hot and the cheese is browned in spots, about 5 minutes. Sprinkle with the crushed red pepper. Slide the frittata onto a cutting board. Let cool slightly, 4-5 minutes. Top with the basil. Cut the frittata into wedges and serve.
Calories: 457kcal | Carbohydrates: 5g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 455mg | Sodium: 1189mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1395IU | Vitamin C: 5.2mg | Calcium: 485mg | Iron: 2.5mg
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