Pizza Frittata (Paleo, Whole30)

A Whole30 frittata topped with pepperoni in a cast iron skillet.

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This Pizza Frittata is a fun, easy way to start your day! Your favorite pizza toppings and eggs are mixed together, then baked until they turn into a light, fluffy baked omelette. Plus it's gluten-free, dairy-free, keto, low carb, Paleo and Whole30 friendly.

Prep Time15

Cook Time50

resting time10

Total Time1 15

Course: Breakfast

Cuisine: Italian

Servings: servings

Calories: 332kcal

Author: Don Baiocchi

Ingredients

¼ pound Italian sausage see notes
1 tablespoon extra virgin olive oil or avocado oil
½ medium yellow onion, peeled and diced
1 small bell pepper, any color, cored and diced
¾ teaspoon fine sea salt, divided
1 (2.25 oz.) can sliced black olives, drained
8 large eggs
3 tablespoons tomato paste
2 tablespoons nutritional yeast
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 oz. pepperoni, cut into halves or fourths if large

Instructions

Heat the oven to 350° F.
Heat a medium (10") skillet over medium heat. Add the Italian sausage, breaking it up as it cooks, until it's cooked through (no more visible pink), about 8-10 minutes. Use a slotted spoon to remove the sausage to a small bowl.
Add the oil to the pan, still over medium heat. Add the onions and pepper, plus ¼ teaspoon salt, and saute, stirring occasionally, until tender and the onions are translucent, about 8-10 minutes.
While the sausage and then the vegetables are cooking, in a large mixing bowl whisk the eggs, tomato paste, nutritional yeast, oregano, garlic powder, red pepper flakes, black pepper and ½ teaspoon salt. At first the tomato paste will break up into little bits but keep whisking until fully combined, with the eggs mixture becoming red.
Stir the olives and sausage into the peppers and onions, then pour in the egg mixture. Use your spatula to scoot any ingredients around in case they clump up together.
Turn the heat to low, cover the pan and let cook, undisturbed, until slightly set on the bottom, about 2 minutes.
Remove the lid and carefully slide the pan, uncovered, into the oven. Bake for 15-18 minutes. The top might puff up but it should look dry and cooked.
If using pepperoni, add the pepperoni to a cold, dry medium skillet and place over medium heat. Cook until just barely becoming crisp, about 10 minutes total, flipping each piece once halfway through. Transfer to a paper-towel lined plate.
Remove the frittata from the oven and let cool for at least 10 minutes (but longer is fine). Run a thin knife around the edge of the frittata to make sure it's loose, then use a spatula to slide the frittata onto a cutting board to slice into wedges. Add the pepperoni slices, if using, and serve.

Notes

Note: You can use up to ½ pound if you want it really meaty, but then you should cut back on some of the other ingredients, like the onion or pepper.

Substitutions

You can use Italian turkey sausage in place of the regular (pork) Italian sausage. Add one tablespoon of oil to the pan while it's heating up before you add the turkey sausage. You may or may not need another tablespoon of oil when adding the vegetables to the pan.

Feel free to add or omit ingredients as you like. If you want mushrooms, cook them in the pan before the onions/peppers. Add more or less red pepper flakes depending on your preference for spicy food.

Make ahead

Yes. Frittatas keep well in the fridge. Store in an airtight container for up to 3 days. Eat cold or bring to room temperature before eating.

Freezer info

I do not recommend freezing this.

Nutrition