Pizza Frittata

Provolone and pepperoni power up this pizza-inspired frittata, making it perfect for any meal of the day.

Pizza Frittata
Courtesy Image

Eggs contain the phytochemical lutein, a naturally occurring carotenoid pigment, shown to have beneficial functions throughout the body. This plant chemical impacts the health and well-being of the eyes, skin, and heart.

Lutein also helps maintain the skin’s elasticity and hydration, which is important if you want that hard work at the gym to be seen by everyone. Yield these benefits by whipping together this easy-to-make pizza frittata, which can be ready in under 30 minutes.

Nutrition (per serving)

Calories: 298; total fat: 19g; saturated fat: 7g; protein: 13g; carbohydrates: 22g; fiber: 4g; cholesterol: 110mg; sodium: 416mg

Recipe and photo courtesy Eggland’s Best.

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Prep time

5 min.

Cook time

25 min.

  • 4 eggs
  • 3 large Idaho potatoes, peeled
  • 1 Tbsp olive oil
  • 4 sun-dried tomatoes, packed in oil, thinly sliced
  • ½ cup sliced black olives
  • 2 Tbsp pesto
  • 4 oz turkey pepperoni
  • 4 oz shredded provolone cheese

Preheat oven to 400°.

Peel potatoes and slice thin using a knife or mandoline slicer.

Arrange potatoes on a 12" pizza pan (or in a baking dish), and drizzle with olive oil.

Bake potatoes for 10 minutes.

Meanwhile, whisk eggs, tomatoes, olives, and pesto in a large bowl.

Remove potatoes from oven, and pour egg mixture over pan. Top with cheese and pepperoni, and bake for an additional 15 minutes.