Keto Pizza Frittata

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