White Pizza Frittata with Kale

I make these frittata pizzas—really frittatas with pizza-ish toppings—all the time for my gluten-free friends. Once you learn how to make the frittata, build your own pizzas with whatever toppings you like. I make a margherita version, or I do John’s fave combo: marinara, mozz, hot soppressata, and hot cherry peppers.
White Pizza Frittata with Kale

Recipe by Rachael Ray

  • 4Servings


  • 10 large eggs

  • 1 1/2 cups fresh ricotta

  • 1/2 cup grated Parmigiano-Reggiano

  • 1/4 cup fresh flat-leaf parsley, chopped

  • 4 cloves garlic, chopped

  • Salt and pepper

  • 4 tbsp. olive oil

  • 1 bunch lacinato or Tuscan kale, center stalks removed and leaves thinly sliced

  • 1/2 lemon, juiced (about 2 tbsp.)

  • About 1/8 tsp. freshly grated nutmeg

  • About 12 oz. (1 1/2 to 2 cups) shredded mozzarella


1. Position a rack in the center of the oven; preheat to 425°. In a large bowl, whisk up the eggs, ricotta, Parm, parsley, and half of the garlic; season with salt and pepper. Coat a 10-inch nonstick ovenproof skillet with 2 tbsp. oil, two turns of the pan. Add the egg mixture. Bake the frittata until set, about 20 minutes.

2. In a large skillet, heat the remaining 2 tbsp. oil, two turns of the pan, over medium. Add the kale. Cook until wilted, about 2 minutes. Mix in the lemon juice, nutmeg, and the remaining garlic; season.

3. Turn on the broiler. Top the frittata with the kale and mozzarella. Broil until browned and bubbly, about 3 minutes.