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# Keto Pizza Frittata
- URL: https://www.courtneyspantry.com/keto-pizza-frittata/
- Published: 2026-10-17T12:30:00.000Z
- Updated: 2026-10-17T12:29:59.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

**Pizza for breakfast? This is my kind of morning! 🍕🍳**

When I’m craving pizza but want something a little different, turning those familiar flavors into a frittata is such a fun idea. It has that comforting, cheesy feel of pizza but works just as well for breakfast or a relaxed weekend brunch. 🤎

With savory sausage, juicy tomatoes, melted mozzarella, and Italian herbs, every slice is packed with pizza-inspired flavor. This keto pizza frittata is hearty, protein-rich, and makes a delicious low-carb meal you can prepare ahead and enjoy throughout the week.

**Servings:** 6 slices

## Ingredients

- 12.4 oz frozen spinach, thawed (350 g)
- 8 large eggs (400 g)
- 1 cup shredded mozzarella cheese (113 g)
- ½ cup grated Parmesan cheese (45 g)
- 1 tsp dried oregano or Italian seasoning (about 1 g)
- ½ tsp sea salt (3 g)
- ¼ tsp black pepper (about 0.5 g)
- 6 small Italian-style sausages (400 g)
- 1 tbsp ghee or olive oil (15 ml)
- ⅓ cup sugar-free marinara sauce (80 g)
- 1 cup cherry tomatoes, halved (150 g)
- Fresh basil, for serving

## Directions

1. **Prepare the spinach:** Thaw the frozen spinach completely. Squeeze out as much excess water as possible so the frittata doesn't become watery. Set aside.
2. **Mix the eggs:** Crack the eggs into a large bowl. Add the oregano, salt, and black pepper, then whisk until combined. Stir in half of the mozzarella and half of the Parmesan.
3. **Cook the sausage:** Heat the ghee or olive oil in a large, oven-safe skillet over medium heat. Cut the sausages into bite-sized pieces and cook for about 5 minutes, turning occasionally, until browned and cooked through.
4. **Add the spinach and eggs:** Stir the drained spinach into the sausage. Reduce the heat to medium-low, then pour the egg mixture evenly into the skillet. Cook for 8–10 minutes, until the edges begin to set and the top starts to firm up.
5. **Add the pizza toppings:** Spoon the marinara sauce over the frittata. Scatter the halved cherry tomatoes on top, followed by the remaining mozzarella and Parmesan.
6. **Finish under the broiler:** Place the skillet under the oven broiler for 5–7 minutes, until the cheese is melted and lightly golden and the eggs are fully set. Keep a close eye on it to prevent burning.
7. **Rest and serve:** Carefully remove the skillet from the oven and let the frittata cool slightly. Scatter fresh basil over the top, slice into 6 portions, and serve.

## Storage

Refrigerate leftovers in an airtight container for up to 4 days. You can also freeze individual portions for up to 3 months. Thaw in the refrigerator before reheating.

## MACROS

**Per slice (1 of 6 slices):**

- **Calories:** 479 kcal
- **Fat:** 38 g
- **Protein:** 27.5 g
- **Total Carbs:** 6.5 g
- **Fiber:** 2.4 g
- **Net Carbs:** 4.1 g