If you think pizza and egg don’t go together, you are very wrong. Frittata is an Italian word which is derived from “friggere” that means “fried”. Originally, this is a general term for cooking eggs using a skillet. In short, it is basically an omelet with a slight difference:
- There is always at least 1 additional ingredient, usually vegetables like peppers, spinach, basil, etc. combined with the mixture of raw beaten eggs and milk or cream.
- The mixture is then cooked slowly over low heat somewhere between 5 -15 minutes. Because it is much thicker than a regular omelet, the underside becomes set while the top is still a bit runny.
- At this point, the whole frittata is flipped (not folded like you would usually do to an omelet) or finished off in the oven for about 5 minutes.
Frittata Pizza Recipe
What You Need:
- 12 Eggs
- 2 cloves minced garlic
- ¼ cup pizza sauce (any brand will do but please check the label, avoid the sugary ones)
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- 3 oz. sliced bacon, divided into 2
- 3 oz. sliced pepperoni, divided into 2
- 2 tbsp. olive oil, divided into 2
- 3 oz. diced onions
- 2 oz. diced green bell pepper, divided into 2
- 2 oz. diced red bell pepper, divided into 2
- 2 oz. sliced mushrooms, divided into 2
- 5 sliced black olives, dived into 2
- Preheat oven to 400°F or 205°C.
- Crack eggs into a large mixing bowl and whisk using a fork. Add in garlic, pizza sauce, parmesan cheese and half of the mozzarella cheese.
- Chop half of the bacon and pepperoni and add them into the eggs.
- Heat a large, oven-safe skillet over medium heat. In the skillet, add 2 Tbs. olive oil, half of the onion, green bell peppers, red bell peppers, and mushrooms. Stir-fry until tender. Mix with the eggs.
- Pour egg mixture into the skillet and give it a good stir. When eggs start to get firm and set on the bottom and the sides, transfer skillet to the oven. Bake 10 minutes.
- Remove skillet from oven andtop with remaining mozzarella cheese, bacon, pepperoni, onion, red bell peppers, green bell peppers, mushrooms, and black olives.
- Return to oven and bake for another 5 – 10 minutes.
Breakfast, lunch or dinner, this recipe can be eaten any time of the day. If you are a Paleo dieter, skip the cheese. You can use the “Paleo cheese” in this recipe. Just scroll down until you see the “optional cheese” part. If you love vegetables and you want that in your frittata, I highly recommend adding roasted vegetables. Click here for the recipe. Adding roasted vegetables will give you more fiber and you know fiber is an important part of a healthy diet, don’t you?
Again, feel free to experiment on this recipe. Try adding your favorite ingredients and be afraid to mix and match. You might end up with a very surprising and delicious frittata! This recipe is good for 6 people and each serving is approximately 310 calories, 4.5 grams of net carbohydrates, 24 grams of protein and 22 grams of fat! Perfect for Ketogenic and Low-Carb dieters!
What do you think should we put in our frittata? Share your thoughts in the comments section below! Till next time! Eat well, be well, farewell!
Hello everyone, Chase here! I am a health and fitness enthusiast, and also a food blogger. You see, my life is a constant battle between my love of food and not wanting to get fat, so far I’m winning! 🙂