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All your favorite pizza flavors packed into a fluffy, protein-rich frittata. This crustless wonder is quick, easy, and perfect for a low-carb breakfast, lunch, or dinner, ready in about 35 minutes.
Preheat your oven to 400°F (200°C). In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, dried oregano, salt, and pepper until the mixture is uniform and slightly frothy. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Add the chopped onion and bell pepper. Sauté for 5-6 minutes, stirring occasionally, until they have softened.
Add the minced garlic and sliced pepperoni to the skillet. Cook for another 1-2 minutes until the garlic is fragrant and the pepperoni begins to crisp at the edges.
Pour the egg mixture evenly over the vegetables and pepperoni in the skillet. Use a spatula to gently distribute the fillings. Sprinkle the shredded mozzarella cheese evenly over the top.
Continue to cook on the stovetop for 2-3 minutes, without stirring, until you see the edges of the frittata begin to set.
Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is puffed, golden brown, and the center is just set (it should have a very slight wobble).
Carefully remove the skillet from the oven using an oven mitt. Let the frittata rest in the skillet for 5 minutes. This allows it to set fully, making it easier to slice. Garnish with fresh basil, slice into wedges, and serve warm.
All your favorite pizza flavors packed into a fluffy, protein-rich frittata. This crustless wonder is quick, easy, and perfect for a low-carb breakfast, lunch, or dinner, ready in about 35 minutes.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 340.66 calories per serving with 22.24g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Omit the pepperoni and add 1 cup of sliced mushrooms and a handful of fresh spinach (add spinach with the garlic until just wilted).
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the dried oregano for a spicy kick.
In addition to the pepperoni, add 1/4 cup of cooked crumbled Italian sausage and 1/4 cup of sliced black olives.
Substitute the whole milk with unsweetened almond or soy milk, and use your favorite dairy-free mozzarella and parmesan cheese alternatives.
With eight eggs as its base, this frittata is packed with high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
This recipe is naturally low in carbohydrates as it omits the traditional pizza crust, making it an excellent choice for those following a low-carb or ketogenic diet.
Eggs are a great source of essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which supports brain health and development.
A single serving (one slice) of this Pizza Frittata contains approximately 280-320 calories, depending on the exact ingredients used, such as the fat content of the milk and cheese.
Yes, it can be a healthy meal. It's high in protein from the eggs, low in carbohydrates, and includes vegetables. To make it even healthier, you can use turkey pepperoni, load it with more vegetables like spinach and mushrooms, and use a moderate amount of cheese.
Absolutely! Frittatas are excellent for meal prep. You can bake it, let it cool completely, and store it in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated in the microwave or oven.
A watery frittata is usually caused by using vegetables with high water content (like mushrooms or zucchini) without pre-cooking them enough to release their moisture. Always sauté vegetables until softened and any excess liquid has evaporated before adding the eggs.
Yes. Sauté the vegetables and pepperoni in a separate pan, then transfer them to a greased 9-inch pie plate or a similar-sized baking dish. Pour the egg mixture over the top, sprinkle with cheese, and bake as directed.
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