Pepperoni Pizza Frittata (Whole30, Low Carb)
Pizza for breakfast?! This Italian Pepperoni Pizza Frittata is Whole30, Gluten Free AND Low Carb/Keto. It comes together in less than 20 minutes total, making this recipe awesome for busy weekdays. And it’s not just for breakfast — we love to make this recipe for lunch and dinner, too!
How the Pepperoni Pizza Frittata was born!
In our house, Friday is pretty much always pizza night! But last Friday I honestly didn’t even realize what day it was. That is SO unlike me, by the way, because even though I might forget my name sometimes, I’m always aware of Friday. It’s my favorite day of the week!
So when my son came home from school asking about pizza, I scoured the fridge.
Sauce in the freezer? Always. Pepperoni (by some miracle), check! There was nothing else, though. No cheese, no dough, no nothing. I did have eggs, though!
And so the pepperoni pizza frittata was born!
Recipe Ingredients
- Eggs
- Uncured Pepperoni. If you have a hard time finding Whole30 compatible pepperoni, use Whole30 Approved Chomps pepperoni sticks sliced or diced (and use code COOKATHOMEMOM to get my 15% discount!).
- Marinara Sauce. Be sure it doesn’t have any added sugar!
- Bell Peppers, any color
- Olive Oil
- Unflavored Almond Milk
- Italian Seasoning, fresh basil, salt and pepper.
You might be thinking that eggs are only for breakfast. Well, of course they’re the classic breakfast food and a great way to feed a crowd a delicious, healthy morning meal!
But I think they’re good for more than just breakfast (just check out my Pesto Spiralized Zucchini Egg Nests).
We eat eggs for lunch and dinner all the time! It might take a little getting use to, but frittatas are a great way to repurpose leftover veggies into a delightful family-friendly meal.
I really like that you can easily adapt your frittata to lots of different dietary restrictions: Low Carb/Keto, Paleo, Gluten Free, Whole30, Weight Watchers, and more.
What to Put in a Frittata
The short answer? ANYTHING YOU WANT. I’m serious, you guys. This is why frittatas are so awesome! Add leftover vegetables, meat, herbs, etc.
The frittata is the best ever clean-out-the-fridge meal, so I end up making them about once a week.
But the long(er) answer? Just think of whatever flavors you enjoy together, pairing vegetables, proteins, cheeses, herbs, like you would in other dishes. The frittata makes the perfect vessel for combining them all into one simple, and easy dish.
Just check out my other frittata recipes:
- Chorizo and Potato Frittata (Whole30)
- Smoked Salmon and Asparagus Frittata (Whole30, Low Carb)
- Sausage, Broccoli and Onion Frittata (Whole30, Low Carb)
The Best Frittata Ingredient Combinations (they’re my favorites, anyway):
- Spinach, Sun-dried Tomato, and Artichokes
- Bacon, Sweet Potato, and Kale
- Broccoli, Ham, Onion and Cheese (We used to call this a Western Omelet)
In this recipe, combining classic pizza ingredients makes for a super awesome Italian frittata, and it gives you all delicious pepperoni pizza flavors you love at any time of day!
Needless to say, my son was a little surprised to see eggs on the table on pizza night, but he really enjoyed it! We all did!
Recipe Adaptations
Low Carb or Keto
Sprinkle the frittata with 1/2 – 2/3 cup of full fat mozzarella cheese. Place it under the broiler just until it melts and starts to bubble. The ooey gooey cheese will take this thing to the next level!
To make it in the oven
I make frittatas in a skillet on the stovetop, but you can absolutely make this your frittata in the oven! Once you’ve sautéed the peppers on the stovetop, add the other ingredients and bake at 375°F for 12-15 minutes, until the eggs are set.
Related Recipes
- Pizza Chicken Skillet
- Veggie Loaded Breakfast Casserole
- Ham & Cheese Frittata
- Pepperoni & Cheese Crisps
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Pepperoni Pizza Frittata (Whole30)
Ingredients
Pepperoni Pizza Frittata
- 8 eggs
- 2 teaspoons olive oil
- 1/4 cup unflavored, unsweetened almond milk
- 10 slices uncured pepperoni
- 1/2 bell pepper any color
- 1/2 cup tomato sauce of choice divided
- 1 small bunch basil leaves
- 1/2 teaspoon Italian seasoning optional
- salt and pepper to taste
Instructions
Prepare the Frittata
- Preheat your broiler. Crack the eggs and whisk them together with the almond milk in a bowl. Season lightly with salt and pepper, add 3-4 tbsp tomato sauce and Italian seasoning (if using), and whisk together again.
- Slice the bell pepper. In a medium skillet, heat the oil over medium heat. Add the bell pepper and saute in the oil for 2-3 minutes.
- Pour the egg mixture into the skillet, and gently pull the eggs away from the sides with the spatula, allowing the mixture to fill in. Do this a few times until it stops filling in quickly.
- Lower the heat, then cover and cook together for about 4-5 minutes, until cooked through in the middle.
- Uncover the eggs. If you're using mozzarella cheese, sprinkle it on top. Arrange the pepperoni on top. Place the skillet under the broiler to crisp up the pepperoni a bit.
- Slide the frittata out of the pan onto.a cutting board, then drizzle with the remaining sauce. Season lightly with salt and pepper and sprinkle with fresh basil leaves, then slice and enjoy!
Notes
- Calories and nutritional info does not include any added mozzarella cheese.
- If you cannot find Whole30 compatible pepperoni, dice up Chomps Turkey Pepperoni (use code COOKATHOMEMOM for a discount), or substitute a compliant prosciutto or salami.
- Store leftovers in an airtight container in the refrigerator for 3-4 days, per USDA.
