Pizza Frittata

Next time you are craving pizza, consider trying this low-carb spin on pizza with an egg crust! This Pizza Frittata is easy to make and can be eaten for breakfast, lunch, and dinner. Packed with protein, super tasty, and endlessly versatile. 

This past weekend I decided to turn my weekend frittata into a pizza. The idea is simple. Saute some veggies, bake the eggs, and then top everything with a thin layer of marinara, mozzarella cheese, and all your favorite toppings. Let me tell you, the results were even better than I expected! 

This Pizza Frittata is delicious and will definitely be going on repeat. 

Why You'll Love this Pizza Frittata

• Make ahead: This frittata keeps well in the fridge and can even be frozen! That makes it great for meal prep. 
• Easy to make: In just about 30 minutes, you can make this entire dish from start to finish. No complicated dough or no complex steps. In fact, everything can be cooked in just one skillet.
• Versatile: Just like pizza, there are so many different ways to make this frittata. Change up the veggies. Add pepperoni or sausage. Add fresh herbs. Try different cheese.  The options are endless.
• Healthy: With over 24 grams of protein and tons of vegetables, this frittata is a healthy choice for any meal. It is also low-carb and keto friendly. 

Key Ingredients

Here is everything you need to make this tasty pizza frittata.

• Eggs: Feel free to use whole eggs or a combination of eggs and egg whites. This could be made with all egg whites, but it won't be quite as fluffy. 
• Vegetables: Sticking with classic pizza toppings, this frittata has a combination of sauteed bell peppers, onions, garlic, and mushrooms. Any vegetables can be used, just cook them first so they don't add moisture to the frittata. Favorites include zucchini, spinach, broccoli, roasted red peppers, and eggplant.
• Pizza sauce: Any pizza sauce, marinara, or tomatoes can be used to make this frittata. The recipe below uses crushed tomatoes since I had them on hand, but I often make it with marinara sauce as well. 
• Cheese: Fresh mozzarella is one of the best pizza toppings in my opinion, but this frittata works with any type of cheese you like. Use Parmesan, romano, pecorino, shredded mozzarella, or goat cheese. 
• Toppings: Get creative! Add fresh basil, black olives, pepperoni, salami, cooked sausage, artichoke hearts, arugula, and any other pizza toppings you enjoy. 

Recipe Ideas and Variations

Just like a pizza, there are so many ways you can make this frittata your own.

• Add pepperoni: One of the first variations I made of this pizza frittata was a pepperoni pizza frittata with slices of turkey pepperoni right on top! So good!
• Pizza toppings: Add fresh basil, black olives, pepperoni, sausage, bacon, artichokes, fresh tomatoes, jalapenos, pepperoncini peppers, arugula, red pepper flakes, or fresh herbs. 
• Egg and egg whites: Use whatever combination of whole eggs and whites you prefer. More or less, just make sure you use the equivalent of about 9-10 whole eggs.
• Cheese: For the cheese topping, mozzarella works great but you can experiment with different cheese. Add more Parmesan, try a pizza cheese blend, use goat cheese, or leave it out!
• Spices: Add whatever spices you like, you can use an Italian seasoning blend or simply add some dried herbs. If you use marinara sauce instead of crushed tomatoes, leave out the spices. 
• Veggies: This pizza frittata works with all types of vegetables including bell peppers, mushrooms, zucchini, cauliflower, spinach, and onions. Just make sure they are cooked first and press out any excess moisture so the frittata isn't soggy.
• Make it spicy: If you want to make this dish spicy, add a little bit of diced jalapeno to the mix or add hot sauce or red pepper flakes to the final dish.
• Tomato sauce: I used crushed tomatoes but if you only have diced that will work. Just drain them first. If you only have marinara sauce, simply spread it on the frittata in a thin layer before adding the cheese and toppings. 

What is a frittata?

A frittata is an egg dish that resembles a crustless pie. But in a frittata, you can add all sorts of ingredients in addition to the eggs, like meat, veggies, cheese — you name it.

Frittatas are usually cooked in a skillet or a cast iron pan and then also baked off in the oven. Whereas omelets have all the ingredients mixed into the center, frittatas have all the ingredients either mixed in with the eggs like a casserole or layered on top as I did here.

Frittatas are also often made to feed a crowd or at least more than one person. They make a great addition to meal planning as you can get several servings out of one frittata. I'll make mine on a Sunday morning and save the rest of the servings to eat throughout the week.

Some of our favorite frittatas include this Cheesy Spinach Frittata, Ham and Cheese Frittata, and Western Omelet Frittata.

Side Dish Ideas 

This dish is so packed full of nutritious goodness that I don't usually serve it alongside anything at all. But here are some good ideas, in case:

• Salad: A big green salad is a great complement to this frittata and also makes a great dish if you're serving both for brunch. Try this Arugula Salad, Spring Mix Salad, or Spinach Salad. 
• Bread:  Bake some two-ingredient Garlic Knots or Breadsticks to serve on the side. It is also delicious with whole-grain toast or bagels. 
• Roasted vegetables: This dish works great with some roasted broccoli, crispy baked zucchini, or green beans on the side. 

Storage and Reheating

As I mentioned, I like to make one frittata and eat it throughout the week for breakfast. I make mine last about 4-5 days. So long as you've stored and refrigerated yours correctly (airtight container, fridge) it will last through the week just fine!

How do you know when a frittata is done?

Since I make this frittata in layers, I check for doneness throughout the cooking process. Once I cook the egg mixture into the skillet, I check that the edges are starting to cook and get firm before I put it in the oven, where it cooks for an additional 10-15 minutes.

From there, I add my tomato and vegetable mixture to the top of the eggs, then mozzarella cheese on top of that and then put it back into the oven for another couple of minutes, until the cheese starts to brown and bubble.

At this point, the eggs are done and you can dig in or cut into servings to cool and store for the week ahead.