Gluten-Free Pizza Frittata for One Recipe
Author: Deena Segal
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
This Gluten-Free Pizza Frittata recipe is a single serving of rich, gooey, No Sugar Added yumminess. It is perfect when you only have yourself to worry about feeding. Most importantly, it doesn't take long to prepare. If you're in a rush, you can use canned or jarred mushrooms instead of fresh; if you do, there is no need to sauté them. You can also substitute your own favorite pizza toppings for those I've suggested. This frittata can be served for breakfast, lunch, or dinner! Take a little time to pamper yourself with this meal. Just because you're only cooking for one doesn't mean standing over the sink and shoveling it in. Set the table, use real dishes not paper, and treat yourself the way you would your friends and family.
  • 2 tablespoons grass-fed butter
  • ¼ cup mushrooms, sliced
  • 3 eggs
  • 1 Roma tomato, thinly sliced
  • 1 teaspoon Italian seasoning blend
  • ¼ cup quartered pepperoni rounds
  • ⅓ cup shredded mozzarella cheese
  1. Preheat the broiler.
  2. Melt 1 tablespoon of butter in a small cast iron skillet over medium heat.
  3. Add mushrooms and lightly sauté. When the mushrooms are done, remove to a small bowl and set aside.
  4. Melt the last tablespoon of butter in the skillet over medium heat.
  5. Lightly whip the eggs and add them to the skillet. As the eggs are cooking, lift the firm, cooked sides of the eggs up and tilt the pan to let the uncooked eggs to flow to the bottom of the skillet. Continue lifting the sides of the eggs and tilting the pan until most of the uncooked eggs have been transferred to the bottom and the eggs are firm but not browned (the eggs will still look slightly wet on the top).
  6. Carefully flip the eggs over and remove the skillet from the heat. Don't panic if the eggs break. The Frittata may not be as pretty but it will taste good.
  7. Top the turned eggs with the tomatoes, Italian seasoning, quartered pepperoni rounds, sauteed mushrooms, and cheese. Place the skillet under broiler until cheese has melted.
  8. Serve warm.
Calories: 549 Fat: 45g (429 Calories from Fat) Sugar: 0g Fiber: 2g Protein: 27g
This recipe can be doubled or even quadrupled using a larger cast iron skillet. The cooking time will be somewhat increased, but not substantially.

If you don't have a tomato on hand, you can substitute ¼ cup pizza sauce for the tomato. If you use the sauce, omit the Italian seasoning.

You can also substitute diced ham or ¼ cup cooked and crumbled Italian sausage for the pepperoni.

To make the Pizza Frittata a vegetarian meal, omit the pepperoni and add some diced green bell pepper, diced onion, and/or whatever other vegetable toppings you choose.
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