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
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Keto Pizza Frittata
- Yield: Makes 6 Servings 1x
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Ingredients
- 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
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Karen says
December 18, 2013 at 4:41 pmI’ll have to give this a try, my family are also big pizza fans.
Kyndra Holley says
December 18, 2013 at 4:54 pmReport back and let us know how you liked it 🙂
Gerome says
June 22, 2014 at 12:22 pmLove it used Boca crumbles inplace of bacon.
Kelly says
January 17, 2014 at 7:33 pmThis 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.”
Erin K says
February 10, 2014 at 1:38 pmThis 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.
Peace Love and Low Carb says
February 10, 2014 at 1:43 pmThe 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!
Susan says
August 10, 2015 at 10:16 amLady 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 !!!!
Tina says
February 12, 2014 at 2:11 pmI do not have an oven proof skillet, would a regular baking dish work well enough for this recipe?
Peace Love and Low Carb says
February 13, 2014 at 11:21 amYou could always do the whole thing in the oven as a breakfast bake instead of a frittata
Debra says
August 3, 2014 at 12:08 pmHi, 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
Peace Love and Low Carb says
August 4, 2014 at 10:11 amDeb- Thanks for the sweet words. I truly appreciate. It’s comments like yours that make me love what I do!! 🙂
CASSIE says
February 3, 2015 at 11:16 amWow, 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
Kelly says
February 21, 2015 at 4:14 pmMade this last night and it was so good!!! Thank you, for a recipe that satisfies my pizza craving and is easy to make.
Julie says
June 3, 2016 at 12:03 pmI’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!
Julie says
June 3, 2016 at 12:05 pmI 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. 🙂
Brittany says
November 6, 2016 at 8:23 amThis 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.
Peace Love and Low Carb says
November 6, 2016 at 11:17 amWe have kept it for up to 5 days in the fridge and it was great.
Stephenie S says
February 16, 2017 at 4:47 pmI 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.
Jess says
August 14, 2017 at 10:38 amMade 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
August 14, 2017 at 11:16 amAwesome!! So happy you enjoyed it. Thank you so much for taking the time to come back and tell me.
Chris says
August 20, 2018 at 2:17 pmLooks good, giving this a try tonight
Mish says
October 28, 2018 at 1:58 amThis 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!
★★★★★