Pizza Frittata
All your favorite pizza flavors packed into a fluffy, protein-rich frittata. This crustless wonder is quick, easy, and perfect for a low-carb breakfast, lunch, or dinner, ready in about 35 minutes.
For 4 servings
Preheat your oven to 400°F (200°C). In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, dried oregano, salt, and pepper until the mixture is uniform and slightly frothy. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Add the chopped onion and bell pepper. Sauté for 5-6 minutes, stirring occasionally, until they have softened.
Add the minced garlic and sliced pepperoni to the skillet. Cook for another 1-2 minutes until the garlic is fragrant and the pepperoni begins to crisp at the edges.
Pour the egg mixture evenly over the vegetables and pepperoni in the skillet. Use a spatula to gently distribute the fillings. Sprinkle the shredded mozzarella cheese evenly over the top.
Continue to cook on the stovetop for 2-3 minutes, without stirring, until you see the edges of the frittata begin to set.
Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is puffed, golden brown, and the center is just set (it should have a very slight wobble).
Carefully remove the skillet from the oven using an oven mitt. Let the frittata rest in the skillet for 5 minutes. This allows it to set fully, making it easier to slice. Garnish with fresh basil, slice into wedges, and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast-iron or non-stick oven-safe skillet to prevent the frittata from sticking.
- 2Don't overbake the frittata, as it can become rubbery. The center should be just set with a slight wobble when removed from the oven.
- 3For the fluffiest texture, ensure your eggs and milk are at room temperature before whisking.
- 4Let the frittata rest for at least 5 minutes before slicing. This helps it set completely and makes for cleaner cuts.
- 5This frittata is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Vegetarian
Omit the pepperoni and add 1 cup of sliced mushrooms and a handful of fresh spinach (add spinach with the garlic until just wilted).
SpicySpicy
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the dried oregano for a spicy kick.
SupremeSupreme
In addition to the pepperoni, add 1/4 cup of cooked crumbled Italian sausage and 1/4 cup of sliced black olives.
Dairy FreeDairy-Free
Substitute the whole milk with unsweetened almond or soy milk, and use your favorite dairy-free mozzarella and parmesan cheese alternatives.
Why this is on our healthy list.
High in Protein
With eight eggs as its base, this frittata is packed with high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Low-Carb and Keto-Friendly
This recipe is naturally low in carbohydrates as it omits the traditional pizza crust, making it an excellent choice for those following a low-carb or ketogenic diet.
Rich in Nutrients
Eggs are a great source of essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which supports brain health and development.
Frequently asked questions
A single serving (one slice) of this Pizza Frittata contains approximately 280-320 calories, depending on the exact ingredients used, such as the fat content of the milk and cheese.
