Pizza Frittata

4.59 from 17 votes

This easy pizza frittata combines eggs, pepperoni, and cheese to make a delicious pizza-inspired breakfast, brunch, or dinner. Made in one pan and ready in about 35 minutes. Gluten-free and low-carb.

Course Breakfast

Cuisine American

Keyword breakfast pizza casserole, Pizza frittata

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 246kcal

Author Kelly Nardo

Ingredients

1 tablespoon olive oil
2 cups diced bell peppers (240 grams)
1 cup sliced mushrooms (70 grams)
12 large eggs
3/4 cup pizza sauce
1/2 cup mozzarella cheese (1.5 ounces)
1/3 cup pepperoni, roughly chopped + more for topping (about 1.5 ounces total)
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2-1 teaspoon red pepper flakes
salt and pepper, to taste
toppings - fresh basil, red pepper flakes, parmesan cheese, hot sauce...

Instructions

Preheat oven to 350 degrees.
Heat a large enameled cast iron, cast iron, or oven-safe skillet over medium heat. Add 1 tablespoon oil and let it get hot, about 30 seconds. Add peppers with some salt and pepper and cook for 5 minutes, stirring occasionally. Add mushrooms and cook another 2-3 minutes.
While the vegetables cook, mix together the remaining ingredients. In a large bowl, add eggs and pizza sauce and whisk until combined. Add cheese (I like to save a little to sprinkle on top), chopped pepperoni, oregano, garlic powder, red pepper flakes, and salt and pepper. Mix well to combine, making sure the cheese is not stuck together.
Add egg mixture to the pan. Turn down the heat to medium-low and pour in the egg mixture and let cook for 2-3 minutes until the bottom and sides start to set. Top with a little shredded cheese and pepperoni slices and bake for 25 minutes until eggs are firm and cooked through.
Enjoy! Let cool for a couple of minutes and cut into 6-equal sized pieces. Top with toppings and serve with your favorite sides.

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