Pizza for breakfast? Yes please! This Keto Pizza Frittata has all the delicious flavors of pizza and we are serving it for the first meal of the day. I say, let’s have low carb pizza for every meal.

A low carb frittata is one of my favorite ways to use of leftovers, extra meat, or vegetables that are about to pass their prime. Most of the frittatas I have made have been “fridge dump” style. Meaning, that I just took a bunch of seemingly random ingredients from my fridge that needed to be used up, mixed them with some eggs and heavy cream, tossed it all in a skillet, and baked it into some perfect eggy deliciousness.

This Keto Pizza Frittata is perhaps one of my favorites. My love of pizza is fierce – breakfast, lunch, and dinner. My kids wanted me to tell you that it is “kid approved” They have become quite the little taste testers. Any recipe that gets our kids to eat more vegetables is a plus in our book.

In addition to this Keto Pizza Frittata, check out some of my other favorite keto pizza recipes:

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Print Keto Pizza Frittata ★★★★★ 5 from 1 reviews Author: Peace Love and Low Carb

Yield: Makes 6 Servings 1 x Scale 1x 2x 3x Ingredients 12 pastured eggs

pastured eggs 2 cloves garlic, minced

cloves garlic, minced ¼ cup Pizza Sauce

Pizza Sauce ½ cup Parmesan cheese, grated

Parmesan cheese, grated ½ cup mozzarella cheese, shredded, divided

mozzarella cheese, shredded, divided 3 ounces Canadian bacon, sliced, divided

Canadian bacon, sliced, divided 3 ounces pepperoni, sliced, divided

pepperoni, sliced, divided 2 tablespoons olive oil

olive oil 3 ounces onion, diced, divided

onion, diced, divided 2 ounces green bell pepper, diced, divided

green bell pepper, diced, divided 2 ounces red bell pepper, diced, divided

red bell pepper, diced, divided 2 ounces mushrooms, thinly sliced, divided

mushrooms, thinly sliced, divided 5 black olives, sliced Instructions Preheat oven to 400° Crack eggs into a large mixing bowl and fork whisk. Mix in garlic, pizza sauce, Parmesan cheese and ¼ cup mozzarella cheese. Chop up half of the Canadian bacon and pepperoni. Mix into eggs. Heat a large, oven proof skillet over medium heat. To the skillet, add 2 Tbs. olive oil, half of the onion, green bell peppers, red bell peppers, and mushrooms. Sauté until tender. Mix into eggs. Pour egg mixture into skillet and stir. When eggs start to firm up and set on the bottom and the sides, transfer skillet to the oven. Bake 10 minutes. Remove skillet from oven, top with remaining mozzarella cheese, Canadian bacon, pepperoni, onion, red bell peppers, green bell peppers, mushrooms, and black olives. Return to oven and bake 5-10 additional minutes. Notes Makes Servings: 6 – Per Serving: Calories: 309 | Fat 22g | Protein 24g | Net Carbs 4.5g Nutrition Serving Size: 1/6 of the skillet



