Marc Forgione’s “Eggy Pizza” recipe is a perfect breakfast for toddlers

Chief Marc Forgione understands the power of good branding. Almost every morning, the famous Mohawk restaurateur prepares Sonny, his 3-year-old son, which is ostensibly a frittata. It’s a simple and healthy recipe that’s easy to make and a great container for leftover veggies. Plus, Sonny loves eggs. But Forgione wanted to make it a little more special, a little more exciting for a toddler’s hands and sensibilities, so he cut it into pizza slices and dubbed his creation “Eggy Pizza.”

Frittata? Meh. Egg pizza? It’s much better.

“Eggy Pizza is a perfect example of taking something mundane that we do every day – making breakfast – and making it a little more playful,” Forgione says. “Sometimes there are courgettes, sometimes tomatoes. We made one yesterday that had broccoli and onions from dinner the night before. Either way, Sonny is excited. It’s like, ‘Hey. Do you want to do Eggy Pizza?” And he said, ‘Yeah!'”

Whether he cooks for his customers or for his own child, Forgione tries to follow the same principles. “I treat Sonny the same way I treat my restaurant customers,” he says. “I make the things you’ve had before a little more fun.”

Playfulness has always defined Forgione’s cuisine. Son of legendary chef Larry Forgione, he started working in the kitchens at the age of 16. He opened Restaurant Marc Forgione at the age of 29 and became the youngest American chef to receive consecutive Michelin stars. He is also the owner of the American Cut steakhouse and, after winning the third season of Next Iron Chiefthe youngest person to ever win the Iron Chef title.

Recently, Forgione received the keys to Peasant, the famous rustic Italian restaurant on the Lower East Side. He imagined Eggy Pizza while imagining his new menu.

“I made a lot of pizzas at Peasant,” he says. “And one morning I was making Sonny his breakfast, and something clicked inside me. I was like, ‘Oh. It’s kind of like pizza.

Forgione’s busy schedule means he’s rarely, if ever, home for dinner (he and his wife usually roast batches of vegetables on Mondays to streamline family meal prep for the week). Breakfast is therefore a precious moment between father and son, and Eggy Pizza has become an important part of their morning routine.

“In the morning he will get up and drink yogurt. Then we will play games or read books. And then it’s egg time. He becomes very excited. He intervenes by whipping the eggs. And then we sit and eat together,” says Forgione.

The ritual helps anchor Forgione in the moment. “Maybe I’m a little biased because I’m a chef. But with food, you’re supposed to share the time. It’s about eating with people and enjoying the moment.

Forgione says he’s lucky Sonny has always been an eater, so he doesn’t have to spend a lot of time convincing him to take bites.

“Whether in nature or in the acquired, I do not know. But he really likes to eat,” he says. “I think it has a lot to do with the fact that we’ve never really made him anything different from what we eat, or ordered from a kid’s menu.”

Of course, there are times when Sonny tests his father’s limits. “He’s a kid, and I think even sometimes when he’s around other kids doing the ‘don’t like it pa pa pa,’ he’s going to emulate it,” Forgione says.

But when that happens, Forgione and his wife have a tactic. “We don’t do the whole ‘you can’t get up until you eat’ thing. But I look at him and I’m like, ‘Well, I know you’re hungry. So if you’re not going to eat it, you’re not going to eat it, but I’m not doing anything else. And it seems to work for me.

For parents who might not be confident in the kitchen, Forgione’s advice is to start simple.

“I think Eggy Pizza is a perfect example of that,” he says. “You don’t have to be a professional chef to do this. And if you just take a moment to sit down and eat with your kids – even if you only have five minutes that day – you’d be surprised how much the child really enjoys it.

Every night, Forgione and his wife still ask Sonny about the best times of his day. “You’d be surprised how many times he says making eggies with dad this morning is on the list.”

The recipe for Marc Forgione’s “egg pizza”


  • 2 eggs
  • 1 tablespoon pecorino romano
  • 10 ¼ zucchini slices
  • 1 garlic clove, still in the skin
  • 2 tablespoons extra virgin olive oil


  1. Season and sauté the zucchini slices in a small sauté pan with 1 tablespoon of extra virgin olive oil and the garlic clove until cooked. Discard garlic and reserve zucchini until cool.
  2. Whisk the eggs with the cheese and stir in the zucchini.
  3. Heat a little more extra virgin olive oil (just to coat the bottom of a chemical-free six-inch nonstick skillet).
  4. Add egg mixture, reduce heat to low and cover. Cook 3-4 min or until set.
  5. Slide onto a cutting board and cut into 6 triangles (to look like slices of pizza).
  6. Drizzle with a little oil and a little cheese if the child wishes and serve.