Pizza for breakfast? Yes please! This Keto Pizza Frittata has all the delicious flavors of pizza and we are serving it for the first meal of the day. I say, let's have low carb pizza for every meal.
A low carb frittata is one of my favorite ways to use of leftovers, extra meat, or vegetables that are about to pass their prime. Most of the frittatas I have made have been "fridge dump" style. Meaning, that I just took a bunch of seemingly random ingredients from my fridge that needed to be used up, mixed them with some eggs and heavy cream, tossed it all in a skillet, and baked it into some perfect eggy deliciousness.
This Keto Pizza Frittata is perhaps one of my favorites. My love of pizza is fierce - breakfast, lunch, and dinner. My kids wanted me to tell you that it is "kid approved" They have become quite the little taste testers. Any recipe that gets our kids to eat more vegetables is a plus in our book.
In addition to this Keto Pizza Frittata, check out some of my other favorite keto pizza recipes:
- Pepperoni Pizza Pinwheels
- Bacon Cheeseburger Pizza
- Pepperoni Waffle Pizza Dippers
- Garlic Chicken Alfredo Waffle Pizza
- Supreme Pizza Cauliflower Casserole
- Keto Supreme Pizza Stuffed Peppers
Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:
[mc4wp_form id="9184”]
Print
Keto Pizza Frittata
- Yield: Makes 6 Servings 1x
Ingredients
Scale
- 12 pastured eggs
- 2 cloves garlic, minced
- ¼ cup Pizza Sauce
- ½ cup Parmesan cheese, grated
- ½ cup mozzarella cheese, shredded, divided
- 3 ounces Canadian bacon, sliced, divided
- 3 ounces pepperoni, sliced, divided
- 2 tablespoons olive oil
- 3 ounces onion, diced, divided
- 2 ounces green bell pepper, diced, divided
- 2 ounces red bell pepper, diced, divided
- 2 ounces mushrooms, thinly sliced, divided
- 5 black olives, sliced
Instructions
- Preheat oven to 400°
- Crack eggs into a large mixing bowl and fork whisk. Mix in garlic, pizza sauce, Parmesan cheese and ¼ cup mozzarella cheese.
- Chop up half of the Canadian bacon and pepperoni. Mix into eggs.
- Heat a large, oven proof skillet over medium heat. To the skillet, add 2 Tbs. olive oil, half of the onion, green bell peppers, red bell peppers, and mushrooms. Sauté until tender. Mix into eggs.
- Pour egg mixture into skillet and stir. When eggs start to firm up and set on the bottom and the sides, transfer skillet to the oven. Bake 10 minutes.
- Remove skillet from oven, top with remaining mozzarella cheese, Canadian bacon, pepperoni, onion, red bell peppers, green bell peppers, mushrooms, and black olives.
- Return to oven and bake 5-10 additional minutes.
Notes
Makes Servings: 6 - Per Serving: Calories: 309 | Fat 22g | Protein 24g | Net Carbs 4.5g
Nutrition
- Serving Size: ⅙ of the skillet
Sidney says
This is terrific! I had to make two substitutions .. thick cut bacon instead of Canadian and Kalamata Olives instead of black and I was a tad more generous with the mozzarella on top. Delicious!
★★★★★
Johanna says
This is so good and so simple to throw together. Even better - you can use whatever leftover toppings you have in the fridge!
★★★★★
Mish says
This was AMAZING, I made it for my family and they just said “yum, this is the best” the whole meal! Just AMAZING and so healthy!
★★★★★
Chris says
Looks good, giving this a try tonight
Jess says
Made this over the weekend and wow. I am the world's slowest cook, so it took a while to get everything ready, but it was most definitely worth the time spent. (Also, your pizza sauce recipe, Kyndra? It's freaking amazing.) What's better is that I live alone, so I don't have to share the 6 servings it makes with anyone and get to have "pizza" for breakfast almost every day this week! Win!
Peace Love and Low Carb says
Awesome!! So happy you enjoyed it. Thank you so much for taking the time to come back and tell me.
Stephenie S says
I just made this for my family. Son LOVES pizza husband is not a fan, (says American pizza had to mitch bread not enough meat. ..clearly a Man!) and I can't have gluten., daughter likes pizza to. That being said this recipe was a wonderful compromise. Everyone loved it!!! My husband couldn't even eat seconds because he said it was so filling. My son really loved it and so did my daughter,. I loved it too, it was almost like eating pizza. I made a few adjustments, instead of Canadian bacon I used Italian Sausage, and omitted the mushrooms. I used shredded parmesan instead of grated because most grated is not real and Italians like REAL parmesan. Thank you so much for posting this recipe. You did a great job, and don't let small minded disrespectful people bring you down. Keep doing what you love and sharing it with those who have special diet needs and can't get creative. Thanks so much.