Pepperoni Pizza Frittata

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.

Course Breakfast, brunch, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 373kcal

Author Slow The Cook Down

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.

Nutrition