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Short-Order Kitchen

Pepperoni Pizza Frittata

By Wes Ellis1 min read
Two cast iron skillets of frittata topped with sausage, tomato, chili and green onion.
Recipe card
Servings
6
Prep
10 minutes
Cook
25 to 30 minutes
Method
Oven
Heat
375°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 14 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • 375°F for 25 to 30 minutes, until fully set.
  • The sauce goes on top, not mixed in.
  • Save some cheese for the top.
  • Slices hold together better chilled, so it's a good make-ahead.
THE RECIPE · PEPPERONI PIZZA FRITTATA

Ingredients

You'll need

  • 8- to 10-inch oven-safe skillet or baking dish
  • Large bowl
  • Whisk

Directions

  1. Heat the oven to 375°F and grease the skillet or baking dish.
  2. Beat the eggs well in a large bowl. Stir in the pepperoni, green pepper, basil and most of the cheese. Season if you like.
  3. Pour it into the pan.
  4. Dollop or gently spread the tomato sauce over the top, then scatter on the rest of the cheese.
  5. Bake 25 to 30 minutes, until the eggs are fully set.
  6. Let it cool about 5 minutes before slicing. Finish with extra basil.
Notes Covered in the fridge it keeps up to 3 days; reheat slices in the microwave or oven. Roughly 151 calories and 11 g protein per serving, give or take.

wesellis.com/blog/pepperoni-pizza-frittata/

All the parts of a pizza that aren't crust, held together with eggs. It isn't trying to be pizza. It's a frittataAn Italian egg dish that's basically an open-faced omelet. You stir the fillings into beaten eggs and bake it in one pan instead of folding anything.More: Pea, Feta and Mint Frittata that happens to taste like one, which is a pretty good thing for a frittata to taste like.

Why the sauce goes on top

Stirred into the eggs, tomato sauce turns everything pink and makes the middle wet. Spread across the top, it stays its own layer, the way it does on an actual pie, and bakes down a little. Keep it thin; too much and it pools. Then the reserved cheese goes over the sauce and browns.

Tip

Pepperoni is salty. Taste a slice before you salt the eggs, and you may be able to skip it entirely.

It slices better cold

Warm, it's soft and a little fragile. After a night in the fridge it firms up and cuts into clean wedges, which is why it makes such an easy make-ahead breakfast. Warm a slice in the microwave or just eat it cold, like leftover pizza.

If this scratches the itch, the Pizza Bowl with Garlic Bread is a dinner take on the same toppings. For a lighter frittata in this thread, try the Pea, Feta and Mint Frittata.

LINKED FROM2 notes

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