Pizza frittata is everything good about a pepperoni pizza folded into a fluffy egg bake. Ricotta, Parmesan, and spinach melt through twelve eggs, with mini pepperoni and mozzarella browning on top in the Instant Pot. It slices into generous wedges and disappears fast from any brunch table.
Pizza Frittata
(Total Time: 40 MIN| Serves: 8)
Ingredients:
½ cup grated Parmesan Cheese
5 ounces Mozzarella Cheese, grated
½ cup Ricotta Cheese
1/3 cup (720 ml) mini Pepperoni
4 tbsp. (60 ml) Olive Oil
9 ounces Spinach
12 Eggs
1 Garlic Clove, minced
Pinch of Salt
Pinch of Pepper
1 ½ cups Water
Directions:
- Pour the water into the Instant Pot.
- Beat the eggs along with the oil, salt, and pepper.
- Stir in the ricotta, parmesan, spinach, and garlic.
- Grease a baking dish and pour the mixture into it.
- Top with pepperoni and mozzarella.
- Place the dis on the rack and close the IP.
- Cook for 15 minutes on HIGH.
- Release the pressure naturally.
- Serve and enjoy!
Per Serving (Calories 301| Total Fats 23g | Net Carbs: 2.8g | Protein 18g |Fiber: 1g)
Pro Tips
- Squeeze the spinach dry and scatter the ricotta in spoonfuls rather than stirring it smooth — those creamy pockets are the whole point.
- The pepperoni goes on top, not mixed in, so it crisps under the pressure lid instead of disappearing into the custard.
- Natural release is the secret here; the slow drop in temperature finishes the eggs gently and keeps the frittata puffed.
- Olive oil in the egg mixture sounds unusual but it keeps the crumb tender for days — don't substitute a neutral oil expecting the same result.
Frequently Asked Questions
Can I add pizza vegetables to this frittata?
Yes — sautéed mushrooms or peppers work well. Just cook off their water first so the egg base stays fluffy instead of weeping.
Is pizza frittata good for meal prep?
Excellent. It keeps four days in the fridge, slices cold straight from the container, and reheats without going rubbery.
Can I use different cheese?
Mozzarella and ricotta give the pizza feel, but provolone or fontina melt just as beautifully into the egg base.
How do I cook it in the oven?
Bake in a greased dish at 350°F for 30 to 35 minutes until just set in the centre, then rest ten minutes before slicing.
Recipe Card
Ingredients
Method
- Pour the water into the Instant Pot.
- Beat the eggs along with the oil, salt, and pepper.
- Stir in the ricotta, parmesan, spinach, and garlic.
- Grease a baking dish and pour the mixture into it.
- Top with pepperoni and mozzarella.
- Place the dis on the rack and close the IP.
- Cook for 15 minutes on HIGH.
- Release the pressure naturally.
- Serve and enjoy! Per Serving (Calories 301| Total Fats 23g | Net Carbs: 2.8g | Protein 18g |Fiber: 1g)
