Leftover Pizza Frittata

About Leftover Pizza Frittata

Ingredients

• Leftover pizza, cut into cubes 2 slices
• Fresh spinach leaves, roughly chopped 2 cups
• Garlic cloves, minced 4
• Eggs, beaten 6
• Cheddar cheese, grated ½ cup
• Pizza seasonings ½ tsp
• Olive oil 1 tbsp
• Black pepper powder to taste
• Parmesan cheese, grated 2 tbsps

How to Make Leftover Pizza Frittata (Stepwise Photos)

Method

1. Preheat oven to 180º C degrees.
2. Put leftover pizza cubes into a large mixing bowl.
3. Heat olive oil in a non-stick pan, add spinach and garlic and saute till the greens wilt.
4. Add this mixture to the pizza cubes and mix well.
5. Put the beaten eggs into another large mixing bowl, add cheddar cheese, Italian seasonings and black pepper powder and whisk well.
6. Pour this egg mixture over the pizza and mix well. Allow this to sit for a few minutes to absorb eggs and flavour.
7. Pour the frittata mixture into a greased 8 inch square or round baking pan, sprinkle Parmesan cheese on top.
8. Place this in the preheated oven and bake for 20 minutes.
9. Cut into wedges, arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps