Sheet Pan Pizza Frittata: A fast, frugal dinner that feels like a treat

Is it pizza for breakfast or breakfast for dinner? It’s part frittata, part pizza and all quick weeknight cooking.

This is one of those meals that solves a lot of problems. It’s ready in about 30 minutes and works just as well for brunch or lunch as it does for dinner.

It’s naturally gluten-free, lower in carbs and far less expensive than takeout. And if you happen to have leftovers, you’re in luck.

A slice tucked into a piece of bread or wrapped up with a handful of greens makes a terrific next-day lunch. It’s even surprisingly good cold or at room temperature — perfect for those moments when you need something quick and relatively healthy.

What I love most about this recipe is how flexible it is. You can use just about any vegetables you have on hand.

Mushrooms, onions and bell peppers are a great starting point, but zucchini, spinach or tomatoes work beautifully, too. This is where those little bits and pieces in the fridge come together and become dinner.

A baking pan, a dozen eggs and a few simple odds and ends — that’s all it takes to turn what you have on hand into something perfectly delicious.

Sheet Pan Pizza Frittata Supreme

Servings: 4 to 6

Ingredients

12 large eggs

1/3 cup half and half, cream or whole milk

1 1/2 teaspoons Italian seasoning, divided

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon olive oil

8 ounces mushrooms, sliced

1/2 cup diced yellow onion

1/2 cup diced bell pepper

1/2 teaspoon garlic powder

1/2 cup pizza sauce

8 slices pepperoni

1 cup (4 ounces) mozzarella cheese, shredded

Procedure

Preheat the oven to 425 degrees. Lightly coat a quarter sheet pan, or a 9x13-inch baking dish, with cooking spray.

In a large bowl, whisk together the eggs, cream or milk, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Set aside.

Warm the olive oil in a skillet over medium-high heat. Add the mushrooms, onion and bell pepper along with the remaining Italian seasoning, garlic powder, salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 to 7 minutes.

Spread the cooked vegetables evenly over the prepared pan. Pour the egg mixture over the top and place in the oven. Bake for 9 to 10 minutes, or until the eggs are mostly set.

Remove the pan from the oven and switch the oven to broil. Spoon the pizza sauce over the eggs, then scatter the pepperoni and mozzarella on top. Return to the oven and broil for about 2 minutes, or until the cheese is melted and bubbly and the eggs are fully set.

Serve this with a quick salad and maybe a slice of warm crusty bread, and you’ve got a complete meal that feels a little special without requiring much effort at all.

Petite Portion Pizza Sauce

Servings: About 3/4 cup

Ingredients

1 (8-ounce) can tomato sauce

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon sugar

Procedure

Line a fine-mesh strainer with a coffee filter — a paper towel works in a pinch — and set it over a bowl. Pour in the tomato sauce and let it drain for about 15 minutes, or until noticeably thickened.

Transfer the thickened sauce to a small bowl. Stir in the garlic powder, Italian seasoning and sugar until well combined. Use immediately or cover and refrigerate until ready to use.