Low Carb Pizza Frittata

2 servings
20 min

Apart from being a vegetarian, I don’t follow any particular diet. But if I was going to, a low carb diet makes the most sense to me - much more sense than a low fat diet, a raw diet, etc.

If you feel the same, here’s a low carb dinner idea for you - pizza frittata! It contains all of my favourite pizza-style flavours, but without the bread - and with a few protein-rich eggs instead. I know, it’s not quite the same as a nice crispy base, but it’s a pretty good substitute, as far as low carb pizzas go!

It’s almost an upside-down pizza, because most of the ‘toppings’ are actually underneath, inside the frittata. I went for peppers, onion and mushrooms, but if you don’t dig my choices, feel free to go for your favourite pizza toppings. As long as you cook the moisture out of them before adding the eggs, most veg will work.

Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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  • ▢ 1 tablespoon oil
  • ▢ 1/2 onion sliced
  • ▢ 2 cloves garlic minced
  • ▢ 1/2 yellow pepper diced
  • ▢ 2 medium mushrooms diced
  • ▢ Salt
  • ▢ Black pepper
  • ▢ 3 eggs
  • ▢ 3 tablespoon milk
  • ▢ 5 tablespoon your favourite pizza sauce
  • ▢ 125 g grated mozzarella cheese ~1 cup
  • ▢ 1 tablespoon sliced black olives
  • ▢ Fresh basil to serve

Heat the oil in a medium-sized frying pan, and add the onion, garlic, pepper and mushroom. Cook over a medium heat for 5 minutes, until the vegetables are nearly soft. Season with salt and pepper.
Meanwhile, lightly beat the eggs with the milk.
When the vegetables are fairly soft, make sure they are evenly distributed across the pan, turn the heat down fairly low, and pour over the egg mixture.
Cook over a low heat for a few minutes, then move the pan under a medium grill (broiler) for a few more minutes. Continue to alternate between the two until the eggs are cooked through.
Turn the grill down fairly low.
Spoon the tomato sauce onto the frittata, and spread it out with the back of a spoon. Add the grated mozzarella and sliced olives, and return to the grill for a couple of minutes, until the cheese has melted.
Serve topped with fresh basil.
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