Pizzaiola Omelette

Name: Pizzaiola Omelette
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: Eggs medium 6; Cow's milk ricotta cheese 1 ¾ cup; Peeled tomatoes 1 ½ cup; Parmigiano Reggiano PDO cheese grated 1.8 oz; Mozzarella cheese 3.5 oz; Oregano dry to taste; Baking soda ¼ tsp; Extra virgin olive oil 1.1 tbsp; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 tsp

it es fr de br nl

293

Calories per serving

Energy Kcal 293
Carbohydrates g 5.3
of which sugars g 5.3
Protein g 20.1
Fats g 21.3
of which saturated fat g 10.73
Fiber g 0.9
Cholesterol mg 257
Sodium mg 349

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 15 min
Serving: 6
Cost: Average

PRESENTATION

Frittata pizzaiola is like bringing a slice of Naples right to your table. Seriously good. This pizza frittata showcases the Neapolitan knack for turning everyday dishes into something really special. By combining a simple frittata with a pizzaiola twist, it captures the vibrant essence of Campania. And you know what? Even the simplest meals there feel like a celebration. The eggs are bright and fluffy, mixed with melty mozzarella cubes, and drizzled with a tangy tomato sauce that just screams Napoli pizzeria. It's not just any Italian frittata recipe—it's a joyful homage to local flavors, full of the fun and inventiveness of southern Italian cuisine. Each slice is moist, a bit cheesy, and so so full of Campanian sunshine.

Sharing a frittata pizzaiola is like embracing Neapolitan tradition at dinner. Campania's love for reimagining dishes really shines through, offering the comfort of home. This frittata, with tomato and mozzarella, bursts with more color and flavor than your usual egg dish, thanks to its rich sauce and gooey cheese. Some folks even add pizzaiola twists—like zucchini meatballs or a baked version—for a surprise. And the sauce? It’s just perfect.

Whether it’s an easy frittata recipe, a quick dinner, or a tender breakfast, the pizza frittata fits any meal where you crave something joyful. Give it a try next time you're after a simple yet special dish, and you'll see why this Italian frittata recipe is a must in Campanian kitchens. Best part? It brings people together—making every meal fun—pretty much like dining in Naples. You'll love how it turns an ordinary day into a celebration of authentic Italian culture and flavors. Honestly, it’s a dish you’ll come back to again and again.

INGREDIENTS

293

Calories per serving

Ingredients for a 9-inch diameter baking dish: Eggs 6 - medium; Cow's milk ricotta cheese 1 ¾ cup (450 g); Peeled tomatoes 1 ½ cup (350 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - grated; Mozzarella cheese 3.5 oz (100 g); Oregano to taste - dry; Baking soda ¼ tsp (1 g); Extra virgin olive oil 1.1 tbsp (15 g); Garlic 1 clove; Fine salt to taste; Black pepper to taste

for greasing the baking dish: Extra virgin olive oil 1 tsp (5 g)

Preparation

How to prepare Pizzaiola Omelette

To prepare the pizzaiola omelette, start by cutting the peeled tomatoes into chunks 1, and pour them into a pan where you have heated some oil with a clove of already peeled garlic 2. Add 4-5 tablespoons of water to extend the cooking 3

adjust the salt and let it cook for 30 minutes 4. Slice the mozzarella into slices about an inch thick 5, then cut them into strips and finally into cubes, still the same size 6.

Place the mozzarella cubes on a clean cloth, so they will not release whey during cooking 7. Meanwhile, pour the ricotta into a sieve placed inside a container and sift with a spatula 8, then add the eggs and mix 9.

Adjust the mixture with grated Parmesan cheese, salt, and pepper 10 and add the baking soda 11 so the omelette will become nice and fluffy during cooking. Take 3-4 tablespoons of tomato sauce from the pan and pour them into the mixture, stirring to mix everything well 12.

Carefully grease a 9-inch round baking dish 13 and place a sheet of baking paper inside it 14, so the paper will stay attached to the surface. Pour the omelette mixture into the baking dish 15

then bake in a preheated static oven at 375°F for 40 minutes (alternatively, you can try in a fan oven at 340°F for about 30 minutes) 16. When cooking is finished, remove the baking dish and distribute the remaining tomato sauce on the surface of the omelette 17. Garnish with the pieces of mozzarella 18 and let it cook for another 5 minutes, still at 375°F for the static oven and 340°F for the fan oven.

When the mozzarella is melted, take out the omelette and let it cool for a moment 19, then season with dried oregano 20 and... all you have to do is bring it to the table! Your pizzaiola omelette is ready 21!

Storage

The pizzaiola omelette can be stored in the refrigerator covered with plastic wrap, for up to one day. The tomato sauce can be prepared in advance, even the day before, making sure to cover it with plastic wrap.

For the translation of some texts, artificial intelligence tools may have been used.

Pizzaiola Omelette

PRESENTATION

INGREDIENTS

How to prepare Pizzaiola Omelette

Storage

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