Low Carb Pepperoni Pizza Frittata – a delicious recipe with eggs, oregano, salt, pepper, nonstick cooking spray, roma tomato. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl combine eggs, oregano, salt, and pepper: set aside. Lightly coat a large broiler proof skillet with cooking spray. heat skillet over medium heat.
2
Pour egg mixture into skillet. sprinkle with garlic. As it sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifing edges until almost set.
3
Remove skillet from heat. Sprinkle mixture with chopped tomatoes. Place skillet under the broiler 4-5 inches from heat. Broil for 1-2 minutes or just until top is set. Remove from broiler.
4
Top with pepperoni, and 1/2 cup cheese, and return to broiler. Broil 1-2 minutes til cheese melts. Sprinkle with remaining cheese and cut into wedges.
315
kcal
Calories
20
g
Fat
7
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 eggs, slightly beaten, 3/4 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.
Yes, Low Carb Pepperoni Pizza Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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