Cookwith

Name: Leftover Pizza Pescatarian Frittata
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 slices leftover Ooni pizza (vegetarian or seafood toppings only, no pork); 2 large eggs; 1/4 cup shredded mozzarella cheese; 1/2 cup baby spinach; 1/4 small red onion, thinly sliced; 1/2 small zucchini, thinly sliced; 2 tbsp olive oil; 1 tbsp fresh basil, chopped; 1/4 tsp chili flakes (optional); Salt and pepper, to taste

Leftover Pizza Pescatarian Frittata

miradugm

Transform your leftover Ooni pizza into a vibrant Pescatarian Pizza Frittata! This creative dish reinvents pizza night by combining the crisp, flavorful pizza base with a lush egg custard, fresh vegetables, and gooey cheese. The result is a golden, hearty skillet frittata with a playful nod to classic Italian flavors—perfect for brunch, lunch, or a quick dinner. It’s a fun way to minimize food waste, add protein, and enjoy familiar flavors in a whole new textural experience. The crispy pizza crust edges and melty cheese make every bite irresistible, and it’s easy to customize with your favorite pescatarian toppings.

Ingredients

Instructions

Preheat your oven to 400°F (200°C).
Cut the leftover pizza slices into bite-sized pieces.
Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add the red onion and zucchini, sautéing for 3-4 minutes until just softened.
Add the baby spinach and cook until wilted, about 1 minute.
Arrange the pizza pieces evenly in the skillet with the vegetables.
In a bowl, whisk together the eggs, a pinch of salt, pepper, and chili flakes if using.
Pour the egg mixture over the pizza and vegetables in the skillet. Sprinkle mozzarella cheese and half the basil on top.
Drizzle with the remaining olive oil.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and the top is golden.
Remove from the oven, let cool slightly, then garnish with remaining basil. Slice and serve warm.