Pizza Frittata

A skillet of Gluten Free, Paleo Pizza Frittata filled with mushrooms, spinach, tomatoes, and pepperoni.

I had some leftover Applegate pepperoni the other day and was looking for something a bit different to do for breakfast so I came up with this Pizza Frittata recipe! I grow so tired of the standard eggs and bacon. I love a good baked egg dish, especially my Shirred Eggs with Ham, or really anything that can be whipped together and baked in one dish.

My favorite toppings for pizza are pepperoni and mushrooms, so I threw both of those into this frittata along with sautéed spinach and fresh tomatoes. Feel free to sauté any vegetables you have on hand in your refrigerator and play with the flavors.

Pizza Frittata by Danielle Walker Against all Grain Pizza Frittata by Danielle Walker's Against all Grain

Pizza Frittata


SERVES: 3 to 4

Cuisine: Italian

Category: Breakfast & Brunch

PREP TIME: 10 mins

COOK TIME: 15 mins TOTAL TIME: 25 mins


  • 1 tablespoon butter or ghee
  • 1/2 cup sliced cremini or button mushrooms
  • 1 cup baby spinach
  • 8 eggs
  • 3 tablespoons almond milk or coconut milk
  • 1 teaspoon nutritional yeast (use 1 tablespoon parmesan cheese for SCD)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1 tomato, thinly sliced
  • 2 ounces pepperoni (nitrate and sugar free)


  1. Preheat oven to 400 degrees F.
  2. Melt the butter in an oven proof 10-inch skillet over medium-high heat. Sauté the mushrooms and spinach for 5 minutes.
  3. Whisk together the eggs, milk, nutritional yeast, oregano, and sea salt then pour the mixture into the skillet. Remove from the heat and place the tomatoes and pepperoni over top.
  4. Transfer the skillet to the oven and bake for 10 minutes, or until the eggs are cooked through.

Keywords: breakfast, gluten free, keto friendly, paleo, scd, whole30, Italian