This keto pizza frittata recipe combines my love of pizza and frittata. Start the day with two of my favourite dishes together! Perfect for low carb and gluten free diets!
This is a breakfast or brunch recipe that can be made with any pizza toppings that you prefer. Here, I just simply used onions and olives but feel free to throw in meat, mushrooms and other veggies.
Keto Pizza frittata is a great recipe for breakfast, brunch, lunch or dinner. Anytime is frittata time and any time is pizza time too! It's a recipe that transcends time and defers meal planning. Okay, that's getting a bit carried away but it's a simple recipe to make.
Carbs in pizza frittata
If you choose different fillings, you will need to adjust the carb count. Perhaps replace the onion with spring onions and the olives with some form of meat. I usually like jalapeno peppers on mine, but since I was sharing this with the Chief Taster I used olives instead.
Frittata Recipe Tips
A handful of rocket on top of the frittata is a great way to get some raw greens first thing in the morning!
Add seasonings such as oregano or chilli flakes for extra flavour. It's a pizza, so don't be shy with the tastes you enjoy.
More low carb breakfast recipes to try
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- 1 onion peeled and sliced
- ½ Red pepper sliced
- 1 clove garlic chopped
- 6 la Eggs
- 1 teaspoon oregano dried
- ½ cup Marinara sauce
- ½ cup Mozzarella cheese shredded
- 8 black olives
- 2 tablespoons olive oil
- Heat the oil in a frying pan and saute the onion and peppers for about 5 minutes.
- Add the garlic and cook for a further minute. Add the oregano and stir well.
- Beat the eggs well and pour into the frying pan. Gently cook until the bottom of the frittata is firm.
- Place the frying pan in an oven at 200C/400F degrees and bake for 10 minutes until the top of the eggs are firm.
- Remove from the oven, spoon the Marinara sauce on top and then cover with Mozzarella cheese and top with olives.
- Place under a grill under the cheese has melted and is bubbling (or simple place back in the oven).
I'm a little confused by the instructions... Am I cooking this on the stovetop, and then transferring to the oven? If so, what temperature should the oven be? Looks fantastic, by the way. Your site has been really fun to browse!
I cook on the stove, then put it in the oven under the grill until the top is firm. Glad you like the site and hope you are enjoying the recipes!
Made this wonderful one tonight and it really hit my "pizza" craving. In fact, this is the second frittata I've made this week and I'm hooked on these for their versitility and because I love eggs. The arttichoke/lemon was delish, hot or cold. Just a great one dish meal that couldn't be easier to prepare yet has a certain flair and perfect for the smaller family of one or two. I've modified for 6 eggs which works well and conserves eggs for more recipes!! I'm going to make every frittata you posted and then experiment on my own.
I also want to get myself a donut pan to make the bagels and DONUTS!!
God bless you for sharing all your wonderful recipes. I have you on FB now so I never miss a new post.
Pat, so glad you are enjoying the frittatas and are enjoying the recipes! I have a few donut recipes coming soon, so get that donut pan! (I brought mine from Amazon)
Ordered it today from Amazon; arriving late this week. Will make the bagels while I wait on the donut recipes!!
Thank you sooo much Heather! I am so pleased when others like the recipes! Glad you enjoyed it!
Tried this tonight! DELICIOUS!!! Thanks for all the awesome recipes....I have tried so many of the ones you've posted and they're all awesome. Keep it up !