basil
breakfast
brunch
cheese
dinner
eggs
frittata
lunch
mozzarella
pepperoni
pizza
provolone
spinach
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Ricotta Fritatta Pizza

Ricotta Fritatta Pizza

How To Make ADORABLE Gingerbread Man Cupcakes in Hot Cocoa Hot T…

How to Make Christmas Light Cupcakes

Should This Mom or Daughter Host Christmas? "Hot Bench" Judges D…

Why Hugh Bonneville Ate LOTS of Brownies While Filming "Notting …

"Hot Bench" Judges Help Newly Engaged Couple Settle Christmas De…

How to Make Spaghetti with Pancetta and Onions | Rachael Ray

How to Make Drunken Pork Roast | Rachael Ray

Rachael’s Pizza Chili + Homemade Black & White Cookies

The MOST Adorable Christmas Cupcakes + Downton Abbey's Hugh Bonn…

Jessica Biel Got To Work With Her Husband Justin Timberlake on H…

How to Make Leftover Cranberry Sauce Thumbprint Cookies

Jessica Biel on Renewing Wedding Vows With Justin Timberlake Aft…

How to Make Turkey Roulade with Andouille-Cornbread Stuffing and…

How to Make Homemade Apple Cider Vinegar

How to Make Turkey Soup with Ricotta Dumplings Using Tday Leftov…

Pumpkin Popper Mac 'n' Cheese + Time-Saving Mashed Potatoes

Tday Leftovers Meal + Quick Dessert Using Leftovers

12-Time Hallmark Christmas Movie Star Lacey Chabert Shares HER F…

A Turkey-Shaped Jell-O Centerpiece—With Eggnog + Rum Layer!

Ingredients

  • 12 large eggs
  • 2 cups fresh ricotta (I like sheep's-milk ricotta)
  • Salt and pepper
  • 4 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 16-ounce bag frozen chopped spinach, thawed and squeezed dry in a kitchen towel
  • 1 cup shredded provolone
  • 1 cup shredded low-moisture mozzarella
  • 16 thin slices good-quality pepperoni
  • About 1/2 teaspoon dried oregano
  • A few leaves of basil, torn if large

Yield

Serves: 4

Preparation

Position a rack in the center of the oven and preheat to 450°F.
 
In a medium bowl, whisk the eggs and ricotta; season with salt and pepper.

 
Preheat a 10-inch cast-iron skillet over medium-high. Add the oil, four turns of the pan, and swirl to coat the bottom and the sides of the pan. Add the garlic; cook until aromatic, stirring constantly, about 30 seconds. Add the spinach, loosening it up with your fingers as you add it to the pan; season with salt and pepper. Pour in the egg mixture and stir to mix in the spinach. Cook until the sides begin to set a bit, about 2 minutes, running a heatproof spatula around the edges of the skillet to loosen the frittata from the pan; transfer to the oven.
 
Bake until set around the edges but still slightly loose in the center, 10-12 minutes. Top with the provolone, mozzarella, pepperoni and oregano then return to the oven. Bake until bubbly and browned in spots, 5-6 minutes more. Top with the basil and serve.


MORE:

Buffalo Chicken Mac n’ Cheese

Jeanette's Healthied-Up Sweet Potato Casserole

Carbonara Strata Frittata