Strictly Paleo People: avert your eyes! Why? Because there is an entire half cup of grass fed cheese in this Breakfast Pizza Frittata! I’m afraid I just couldn’t possibly name something after a pizza if it didn’t contain cheese. It didn’t seem right.
So… this whole Breakfast Pizza Frittata thing. It all happened because I was craving pizza. At 7 am.
Yes. Yes, I was.
I know I’m not the only one who wakes up with the urge to put something totally un-Paleo into my face. I blame Mondays. And winter. And, uh, winter Mondays! Yeah. Bad winter Mondays!
And here’s the other thing about winter Mondays at 7 am: nope, I don’t want to mess around with something fussy. (Even if I were in some parallel universe where I was disgustingly chipper before chugging back 14 caffeinated beverages, I STILL wouldn’t want to be making grain free pizza dough in the morning. I’m honestly just too lazy.)
So I figured I’d take a slightly different approach to a mini frittata (made famous here by my creation of the No Bread Bacon & Egg Sandwich) by creating this Breakfast Pizza Frittata. It has all the tomato and oregano goodness of pizza sauce, topped off with cheese and, of course, pepperoni. But don’t just put any ol’ type of pepperoni on your Breakfast Pizza Frittata. Make sure you find yourself some nitrate and sugar free pepperoni that isn’t full of chemical nasties! Because Breakfast Pizza Frittata should be (a) AWESOME and (b) nutritious, even if it does have pizza in its name.
How to make your very own Breakfast Pizza Frittata
- Don’t worry, this is going to be super easy! There are just a few steps to Breakfast Pizza Frittata awesomeness!
- Coat a 10 inch skillet with the cooking fat of your choice. You can use coconut oil, grass fed ghee or grass fed butter.
- Beat your eggs with a splash of water then tip into your pan once it is hot. Preheat your broiler.
- Cook the eggs until they are just beginning to pull away from the edge of the skillet and only the middle still looks liquidy.
- Put your plain frittata under the broiler until the eggs are just set.
- Remove from the heat carefully. Top your soon-to-be Breakfast Pizza Frittata with tomato sauce, grass fed cheese and pepperoni.
- Season to taste and put your Breakfast Pizza Frittata back under the broiler until the cheese has melted. TA-DA!
We devoured ours after topping it with slices of avocado and some fresh cilantro. But you don’t have to be like us: you can have a little more class if you’re feeling like making a fancy-pants brunch feast! If you do feel so inclined, pair this Breakfast Pizza Frittata with a lightly dressed arugula salad: I just love that peppery flavor with eggs! And how about a drink or two? Try topping my Homemade Cranberry Vodka with some sparkling wine for a pretty pink alternative to a mimosa!
- ½ tsp coconut oil, ghee or grass fed butter
- 4 large eggs, beaten with a splash of water
- 2 - 3 tablespoons tomato sauce
- ½ cup grated grass fed cheese of your choice
- 8 - 10 slices nitrate free pepperoni
- Pinch of oregano and red pepper flakes, to taste
- Optional, to serve: sliced avocado and fresh cilantro
- Add the cooking fat of your choice to a 10 inch skillet over medium heat.
- Once the fat has melted, make sure the pan is evenly coated, then add in your beaten eggs.
- Preheat your broiler.
- Cook your eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.
- Place the skillet under the broiler and cook until the eggs are just set - they will be firm to the touch, but still spring back to shape.
- Remove the hot pan from the broiler with oven gloves.
- Top the fritatta with the tomato sauce, cheese, pepperoni and season to taste.
- Return to the broiler until the cheese has melted.
- Slide the pizza frittata from the pan onto a chopping board and cut into slices before serving.
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