Low Carb Pizza Frittata | Great for Meal Prep!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while still melting well.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami can be a cost-effective swap.

Dice 1.5 ounces of pepperoni and set aside half an ounce for topping later.

Roughly chop 1/4 cup of fresh basil (or use dried basil).

Slice a medium tomato into big pieces and chop the rest into chunks for presentation.

Slice a mushroom finely for topping the frittata.

In a large bowl, crack 12 eggs and check for shells.

Add 1/2 teaspoon oregano, 1/2 teaspoon red pepper flakes, 1 teaspoon pink salt, and freshly ground black pepper to the eggs. Whisk together.

Preheat the oven to 350°F (175°C) and heat a skillet over medium-high heat.

Add the chopped ingredients (pepperoni, basil, tomato, mushroom) and 1/3 cup mozzarella cheese into the egg mixture and mix well.

Spray the hot skillet with coconut oil spray to prevent sticking.

Pour the frittata mixture into the skillet and evenly spread it out.

Cook for about 2-3 minutes until the edges start to pull away from the skillet.

Transfer the skillet to the oven and bake for about 12 minutes until set and golden.

Slice the frittata and top with additional mozzarella and fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens