1/1 Photo of Low Carb Pepperoni Pizza Frittata
made with eggs so it has no doughy crust. It is very low carb,but you would never know it!I found it in Better Homes and Gardens phase 1 low carb recipe book. We dearly love pizza, and this is the first 'substitute' that has come close to a pizza. We were shocked to find it so good!I did use a lot more pepperoni, and left it in slices. I also added a sprinkling of dried minced onion to the eggs as they cooked. What's pizza without onions??
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Units: US | Metric
- 1In 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.
- 2Pour 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.
- 3Remove 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.
- 4Top 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.
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Nutritional Facts for Low Carb Pepperoni Pizza Frittata
Serving Size: 1 (165 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 198.0
- Calories from Fat 121
- Total Fat 13.4 g
- Saturated Fat 6.0 g
- Cholesterol 301.1 mg
- Sodium 429.1 mg
- Total Carbohydrate 2.6 g
- Dietary Fiber 0.4 g
- Sugars 1.4 g
- Protein 15.9 g