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Pepperoni Pizza Frittata | 30 Minute Meal!

Course Main Dish
Keyword pizza frittata
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 slices
Calories 200kcal



  • Preheat your oven to 350 degrees.
  • Set aside 1/2 oz pepperoni and roughly chop up the remaining pepperoni (1oz) and all the basil. Set aside in a bowl.
  • Make 3-4 slices off the tomato lengthwise and chop the remaining tomato into small chunks. If desired, slice the mushroom lengthwise into thin slices (optional for topping).
  • Crack the eggs in a large mixing bowl, add the salt, oregano, red pepper flakes and black pepper and whisk to combine.
  • Add in the chopped up pepperoni, basil, and tomato chunks (leaving the 1/2 oz pepperoni, and tomato and mushroom slices aside). Add in the cheese and whisk to combine.
  • Heat a large (12 inch) skillet to medium high heat. Once hot pour in the egg mixture and allow to cook for 2-3 minutes until you can scrape a spatula along the edges. If the eggs start to bubble, turn the heat down to medium.
  • Once the edges have cooked and slightly pulled away lay on the slices of pepperoni, tomato and mushrooms, and place in the oven. Bake for 15-20 minutes (time varies oven to oven).
  • Enjoy! Store in a zip top bag or sealed container up to 1 week.


Net Carbs: 1.4g


Calories: 200kcal | Carbohydrates: 1.6g | Protein: 16g | Fat: 14g | Fiber: 0.2g