Pepperoni Pizza Frittata (Whole30)

Enjoy this Whole30 and low carb recipe for any time of day! This pepperoni pizza frittata is great for for breakfast, lunch, or dinner, because it is seriously THAT good!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Frittata: Preheat your broiler. Crack the eggs and whisk them together with the almond milk in a bowl. Season lightly with salt and pepper, add 3-4 tbsp tomato sauce and Italian seasoning (if using), and whisk together again.

Step 2

Slice the bell pepper. In a medium skillet, heat the oil over medium heat. Add the bell pepper and saute in the oil for 2-3 minutes.

Step 3

Pour the egg mixture into the skillet, and gently pull the eggs away from the sides with the spatula, allowing the mixture to fill in. Do this a few times until it stops filling in quickly.

Step 4

Lower the heat, then cover and cook together for about 4-5 minutes, until cooked through in the middle.

Step 5

Uncover the eggs. Arrange the pepperoni on top. Place the skillet under the broiler to crisp up the pepperoni a bit.

Step 6

Slide the frittata out of the pan onto.a cutting board, then drizzle with the remaining sauce. Season lightly with salt and pepper and sprinkle with fresh basil leaves, then slice and enjoy!

Step 7

Notes: If finding Whole30 compliant pepperoni is hard and you cannot find Whole30 compliant pepperoni, substitute a compliant prosciutto or salami. It won’t be exactly the same but it’ll still be delicious!

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