Last Updated on June 19, 2021 by Slow The Cook Down
Add some flavor to your day with this delicious and easy cheesy pepperoni pizza frittata recipe. This low carb pizza is perfect for breakfast, brunch and dinner and takes minutes to make. It's perfect for meal prep too!
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Frittatas are one of my go to meals, and this pizza version packs a punch in the flavor department.
Super easy to make, it's perfect for breakfast, brunch, lunch and dinner, and it's loaded with all of you favorite pizza flavors.
Eggs are mixed with tomato paste, herbs and cheese, before being poured over veggies and topped with more cheese and pepperoni slices. This is a perfect alternative when you get a pizza craving!
Be sure to check out my Egg White Frittata and Chicken Frittata too!
Why you will love this recipe!
- Quick and easy: Ready to serve in around 30 minutes, the whole process is pretty effortless!
- One pan: Frittatas are cooked on the stovetop first and then baked in the oven in the same pan, so clean up is a breeze.
- Make ahead: Frittatas are perfect for weekly meal prep and can be enjoyed cold or reheated.
- Simple ingredients: You only need a few simple ingredients to make this pepperoni pizza frittata, most of which you are likely to have to hand already.
- Healthy: This frittata is low carb and keto friendly, as as being high in protein. It contains less calories and saturated fat than a regular pizza for sure!
How to make a pizza frittata
Be sure to scroll down for the full recipe!
- Mix together the eggs and seasonings (photo 1).
- Saute the onion, bell pepper and garlic (photo 2).
- Pour the egg mix over the top of the cooked veggies (photo 3).
- Top with shredded cheese and pepperoni slices (photo 4).
- Bake til set and the cheese has melted (photo 5).
Recipe Variations
This pepperoni pizza frittata is pretty delicious as it is, but you can easily make it your own with additions and substitutions.
- Use other veggies. I kept things simple with just onion, bell pepper and garlic, but you can easily add in other veggies like mushrooms or tomatoes.
- Make it creamier. Use sour cream or half and half instead of milk.
- Mix up the cheese. I used a mozzarella cheddar blend, but any melty shredded cheese will work.
- Get creative with your toppings. Try adding black olives, pineapple, chili flakes and fresh basil.
Frequently Asked Questions
This frittata can be served right out of the oven, but it's also great for meal prep too. Let it cool before placing in airtight containers in the fridge and it will keep well for up to 4 days.
You can enjoy it cold, or reheat it in the oven at 350F, with the top covered with foil, for 10 minutes to warm through.
Yes, frittatas are freezer friendly. Let it cool completely before freezing in containers or bags. Thaw in the fridge overnight before reheating, or, reheat from frozen at 275F for 20 minutes til warmed through.
Frittatas are cooked on the stovetop first before being baked in the oven, so you need an oven proof skillet. This recipe uses a 10 inch skillet, and cast iron will do the job nicely too.
Serving Suggestions
This pizza frittata can easily be enjoyed on it's own for breakfast, or if serving for brunch or lunch, it's perfect with a nice fresh salad. For a fuller meal it's great with potato and veggie sides. try it with:
Recipe Notes and Tips
- When you add the egg mix, turn the heat on the stovetop down a little. If it is too high, the bottom of the egg mixture can burn.
- Move the frittata to the oven when the eggs start to set around the edge.
- The frittata is done when the egg is set, but there is still a very slight wobble in the middle.
More Pizza Inspired Recipes
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Pepperoni Pizza Frittata
Ingredients
- 8 large eggs
- ½ cup milk (120ml)
- ½ teaspoon black pepper
- 2 tablespoons Italian seasoning
- 1½ cups shredded cheese (I used a mozzarella and cheddar blend) (divided) (125g)
- 3 tablespoons tomato paste
- 1 tablespoon oil
- 1 onion (diced)
- 1 bell pepper (any color) (diced)
- 2 garlic cloves (minced)
- 13 pepperoni slices
Instructions
- Pre heat the oven to 360F / 180c.
- In a jug, whisk together the eggs, milk, pepper, Italian seasoning, ½ cup (40g) of cheese and tomato paste together. Set aside.
- Heat the oil in an oven proof skillet on a medium / high heat. Once hot add in the diced onion and bell pepper. Cook til soft.
- Stir in the minced garlic and cook for a minute more.
- Turn the heat down to medium, and pour in the egg mix.
- Top with the rest of the shredded cheese (1 cup / 85g) and the pepperoni slices.
- Cook for a couple of minutes til the sides start to set, then place in the pre heated oven.
- Bake for around 15 minutes til the egg has set and the cheese has melted.
- You can place under the broiler for a couple of minutes to crisp up the pepperoni if you like.
- Let cool for 5 minutes before slicing and serving.
Notes
- When you add the egg mix, turn the heat on the stovetop down a little. If it is too high, the bottom of the egg mixture can burn.
- Move the frittata to the oven when the eggs start to set around the edge.
- The frittata is done when the egg is set, but there is still a very slight wobble in the middle.
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