This Keto Pizza Frittata has all the amazing flavors of your favorite delivery pizza, but in a low carb breakfast recipe.
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
- Garlic Chicken Alfredo Waffle Pizza
- Supreme Pizza Cauliflower Casserole
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Keto Pizza Frittata
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Yield: Makes 6 Servings
Print Recipe
Pin RecipeIngredients
- 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: 1/6 of the skillet
I’ll have to give this a try, my family are also big pizza fans.
Report back and let us know how you liked it 🙂
Love it used Boca crumbles inplace of bacon.
This was good. I didn’t use Canadian bacon and felt it needed more salt. I think next time I’m going to place the pizza sauce on top after its baked the first time and not in the eggs mixture to give it a pizza “feel.”
This recipe was so confusing. I had to read through it three times just to figure out what was supposed to happen, and then I ditched that and did it my own way instead. I would never put raw vegetables on top and hope they cook in 10 minutes in the oven. I also decreased the eggs to 8 and that was more than enough. And, I added more pizza sauce to the top since that’s how the picture looked (yet the instructions failed to include that). It’s almost like you wrote the instructions three months after you cooked it and just hoped for the best.
The red you are seeing on top is pepperoni not additional sauce. Sorry that you felt this recipe was so confusing. It seems pretty straight forward to me. P.S I typed up the instructions as they were happening – Not 3 months later as you suggested. But thanks!
Lady you are an extremely rude individual. . It is ok to
modify any recipe but remember the basics didn’t come from YOU. CLEARLY your version must be the best one since you are a know it all master chef.
I followed the recipe as provided and my grandchildren and myself loved it. It is hard to find kid friendly food that is also healthy. We have made it 3 times and like any pizza it is not against the law to add or take away toppings and to experiment so we have. If you have ever been to Italy you would know the vegetables are
very crisp and more raw than cooked and they also experiment from their basic recipe. Get a new life in the
kitchen lady and enjoy cooking a little without having to put down others. SHAME ON YOU !!!!
I do not have an oven proof skillet, would a regular baking dish work well enough for this recipe?
You could always do the whole thing in the oven as a breakfast bake instead of a frittata
Hi, Wow what a unfriendly comment from Erin K.. Some people don’t know how to appreciate the work you went to in order to create this “free” recipe. Please don’t let this person throw you. I just found your blog because I just started keto/paleo/low carb, high fat diet. Anyway, I was majorly excited to find pizza recipes (this one and your other pizza ones). Blessings on you for doing this and I plan to purchase your cookbooks soon. I know these recipes will be great! Keep up the good work!
Deb
Deb- Thanks for the sweet words. I truly appreciate. It’s comments like yours that make me love what I do!! 🙂
Wow, thank you! Can’t wait to try this! I appreciate you posting this.. Some people are really unappreciative and rude. I was very indimitated to make a frittata until I came across this recipe. =) Keep doing what you do! <3
Made this last night and it was so good!!! Thank you, for a recipe that satisfies my pizza craving and is easy to make.
I’ve made this several times … never the same way twice. It’s soooo good, that’s it’s become a staple in our home. Aside from the wonderful taste, I love the simplicity of the entire dish being made in one pan! Thanks, Kyndra!
I should have added … I rarely use 12 eggs, as I find 10 are sufficient. Also, it was a great way to substitute some of the eggs with egg whites, which I had stockpiled after making ice cream. 🙂
This looks amazing, as do most of your other recipes! I’ve been trying to get better about meal prepping for the week and was thinking about making this and having some for breakfast each morning. Do you know how many days this would be good for upon refrigeration after the initial baking? Did that make sense? In my mind it did, LOL.
We have kept it for up to 5 days in the fridge and it was great.
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.
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!
Awesome!! So happy you enjoyed it. Thank you so much for taking the time to come back and tell me.
Looks good, giving this a try tonight