This is my quickest meal to get dinner on the table in no time. It’s a low-carb dish that tastes remarkably similar to a deep dish pizza to go. This frittata is hearty, saucy, and cheesy, although you can easily omit the cheese if you prefer a dairy-free version. Although any oven-proof skillet will work, I’ve made it multiple times, switching between a well-seasoned cast iron and a stainless skillet. Both work great, however the cooking time can be shortened in the cast iron.
Add your favorite vegetables, just as you would with your favorite pizza. For me, it’s always bell peppers and onions. Toss on some mushrooms, meat, tomatoes, or olives if you wish. You can’t go wrong. Serve it up with a side salad for a well-rounded dinner. There is around 20 grams of protein per serving, so it’s a meal that will keep blood sugar levels steady through the night!
- 1 Tbsp olive oil
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/3 onion, diced
- 1/2 cup nitrate-free pepperoni, cut in strips
- 10 eggs
- Salt and pepper
- 1 teaspoon each oregano, basil, and sage
- 1/2 cup shredded mozzarella cheese
- 1/2 cup jarred pizza sauce
Preheat oven to broil. In a 10-inch oven proof skillet, heat oil until shimmering. Add diced peppers and onions, cooking until soft and translucent. Add pepperoni. While peppers and pepperoni are cooking, beat eggs separately in a medium bowl. Add salt, pepper, and herbs. Pour beaten eggs into skillet and sprinkle cheese and sauce on top, continuing to cook on stove top over medium heat for about 3 minutes, until eggs are halfway cooked.
Transfer skillet to oven and broil until the top is set, just before eggs begin to brown. Check with instant read thermometer to ensure eggs have cooked to a safe temperature of 160F. Let stand 5 minutes before slicing.
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2020