Frittatas are a fantastic food to make when you’re meal prepping or have little time in the morning to wait for breakfast to cook. They’re great microwaved, re-heated in the oven, or just plain cold (which is my favorite). Today we’re going to make a ketogenic friendly white pizza frittata. Traditionally, a white pizza is the dough and cheese on top (in a nutshell). Instead, we use different cheeses in the frittata base, and top with a delicious mozzarella and pepperoni combo. Inside is the perfect amount of spinach for every bite to make sure we get some greens in.
The texture is a bit more on the dense side for a frittata, because of the melted ricotta and parmesan cheese inside. With the extra mozzarella on top, it really is a great bite. You can dress this up exactly how you want, too! If you want to add sausage, peppers, a little bit of onion – just mix it in with the eggs and be on your way. You can also add some fat to the toppings if you’d like – dip in your favorite ranch sauce, add a bit of hot sauce, or even spread a little bit of sriracha mayo on top. The choices are endless!
On a side note, I wanted to mention that I’m using a cast iron skillet for this recipe. You can easily prepare this in a glass baking dish, but you will need to bake for a little bit longer (around 40 minutes). Make sure that it’s set properly if you’re using a glass dish (since cast irons will retain a lot more heat during the cooking process).
Yields 8 servings of Keto White Pizza Frittata
The Preparation
- 9 ounces frozen spinach
- 12 large egg
- 4 tablespoons olive oil
- 1 teaspoon fresh garlic, minced
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste
- 1/2 cup ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 ounce pepperoni
- 5 ounces mozzarella cheese
The Execution
1. Microwave frozen spinach for about 3-4 minutes, or until defrosted (but not hot). Squeeze the spinach with your hands and drain of as much water as you can. Set aside.
2. Pre-heat oven to 375F. Mix together all of the eggs, olive oil, and spices. Whisk well until everything is combined.
3. Add in the ricotta cheese, parmesan cheese, and spinach. When adding the spinach, break it apart into small pieces with your hands.
4. Pour the mixture into a cast iron skillet, then sprinkle mozzarella cheese over the top. Add pepperoni on top of that.
5. Bake for 30 minutes. If you’re using a glass container (instead of a cast iron), bake for 40-45 minutes or until completely set.
6. Slice and enjoy! Top with creme fraiche, ranch dressing, or your favorite fatty sauce on top if you’d like.
This makes a total of 8 servings of Keto White Pizza Frittata. Each serving comes out to be 296 calories, 22.7g fats, 2.6g net carbs, and 19.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 9 ounce frozen spinach | 74 | 1.5 | 10.7 | 7.4 | 3.3 | 9.3 |
| 12 large egg | 944 | 62.8 | 4.8 | 0 | 4.8 | 82.9 |
| 4 tablespoon olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1/4 teaspoon ground nutmeg | 3 | 0.2 | 0.3 | 0.1 | 0.2 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup ricotta cheese | 170 | 9.8 | 6.4 | 0 | 6.4 | 14.1 |
| 1/2 cup parmesan cheese | 216 | 14.3 | 2.1 | 0 | 2.1 | 19.3 |
| 1 ounce pepperoni | 143 | 13.1 | 0.3 | 0 | 0.3 | 5.5 |
| 5 ounce mozzarella cheese | 425 | 31.7 | 3.1 | 0 | 3.1 | 31.4 |
| Totals | 2456 | 187.3 | 28.5 | 7.6 | 21 | 162.6 |
| Per Serving (/8) | 307 | 23.4 | 3.6 | 0.9 | 2.6 | 20.3 |
Keto White Pizza Frittata
Ingredients
- 9 ounce frozen spinach
- 12 large egg
- 4 tablespoon olive oil
- 1 teaspoon fresh garlic minced
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
- ½ cup ricotta cheese
- ½ cup parmesan cheese grated
- 1 ounce pepperoni
- 5 ounce mozzarella cheese
Instructions
- Microwave frozen spinach for about 3-4 minutes, or until defrosted (but not hot). Squeeze the spinach with your hands and drain off as much water as you can. Set aside.
- Preheat oven to 375F. Mix together all of the eggs, olive oil, and spices. Whisk well until everything is combined.
- Add in the ricotta cheese, parmesan cheese, and spinach. When adding the spinach, break it apart into small pieces with your hands.
- Pour the mixture into a cast iron skillet, then sprinkle mozzarella cheese over the top. Add pepperoni on top of that.
- Bake for 30 minutes. If you’re using a glass container (instead of a cast iron), bake for 40-45 minutes or until completely set.
- Slice and enjoy! Top with creme fraiche, ranch dressing, or your favorite fatty sauce on top, if you’d like.
This has to be one of the most epic things to ever come out of our oven. Lunch became so much better! Thanks for this 🙂
This looks great, like most of your stuff! Thanks for sharing!
Just a small note out of love for you and all you do, apostrophes are only used for possessives and contractions, never to pluralize something, even if that word ends in a vowel. I would hate for someone to discount how smart you are or the research you have done in the keto diet because of this grammar error. I hope you don’t think I’m being a jerk. Keep being awesome!!
Definitely very true. I only do a brief glace over what I write for recipes (I only scrutinize long articles) and it’s very easy to miss my own mistakes. I apologize for that – I hope you enjoy the dish!
Hi Craig, what would be the equivalent if i wanted to use fresh spinach instead of frozen?
Hey Morgan – I’m honestly not too sure. From what I gathered from searching online, 1 lb. (10-12 cups) of fresh spinach will equal 10 oz. of frozen spinach.
yummie
I made this last night to do some breakfast prep AND WOW. I am eating the first slice now and I cannot believe how good this is. Thanks for such an easy and awesome recipe.
Awesome to hear – and thanks so much for the compliment!
Hi Craig,
Does this freeze well? Also, how long in the fridge should it last?
I like to mix things up so I’d probably have one portion for dinner fresh, then maybe two portions over two days for breakfasts, then freeze the remainder for another time.
If it doesn’t freeze, I’d be having it for breakfast daily I guess until it’s gone.
Looks delicious by the way, thanks for the recipe!
Sorry for the late reply here Clint. I know people have frozen egg based casseroles and enjoyed them, though I personally don’t like the taste/texture that you get when re-heating egg-filled dishes. I guess it’s personal preference, but if you are to reheat, I’d suggest using an oven to do so (which may be an inconvenience).
Thanks for the reply Craig. So do you just refrigerate leftovers and eat them cold? I’ll still have to try this either way, cheers!
Yep – I love cold frittata, but it really depends on you. I usually eat mine within a week, but again – it all is up to your macros and preferences.
Hi Craig,
What size cast iron skillet are you using?
Thanks!
Julie
Generally I use a 12 inch cast iron. I just got a cheap one from Amazon and seasoned it myself.
375F for 30 minutes
I admit that I did not believe this would taste good. OMG – tasty. It will be a staple! Thank you very much!
Really glad to hear!
can i use a regular baking pan?
Yep!
My first Keto-recipe from your site. And wow, what a tasty meal! Thanks (from the Netherlands)
Thank you – I’m glad you liked it!
Craig, thank you for the recipe! My first tryout is in the oven now. I didn’t have Ricotta, so I replaced it with cream cheese. I also added a little bit of smoked paprika, which I like with my eggs. The white sauce on your picture looks yummy, what is it? I would guess sour cream, but it looks like you modified it. Thanks for all you do!
I think it’s ranch dressing!
This is one of my favorite breakfast meals. I love it!