Pittata - Pizza Frittata

⏲ ~27 min total · prep 17 · cook 10 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 8 large eggs
• 1/4 cup Parmesan, finely grated
• 1/2 cup low-moisture mozzarella, shredded
• 2 oz sliced pepperoni (about 20 slices)
• 1/3 cup no-sugar-added marinara
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• 2 tbsp olive oil
• Salt
• Small handful fresh basil leaves

Instructions

1. Turn the broiler to high with a rack 6 inches from the element. Whisk the eggs with the Parmesan, oregano, garlic powder, and 1/2 tsp salt.
2. Heat the olive oil in a 10-inch cast-iron skillet over medium heat, lay the pepperoni in a single layer, and cook 2-3 minutes, until the edges curl and the fat has rendered — leave the slices and their drippings in the pan.
3. Pour the egg mixture evenly over the pepperoni and cook on the stovetop 3-4 minutes, until the outer ring is set but the center still liquid.
4. Dollop the marinara over the top in spoonfuls like pizza sauce and scatter the mozzarella between the dollops.
5. Broil 3-4 minutes, watching constantly, until the frittata is puffed and the mozzarella is blistered in spots.
6. Rest 5 minutes in the pan, slide onto a cutting board, cut into wedges, and strew basil over the top.

Why this recipe works

• Pepperoni as the fat Rendered pepperoni leaves its drippings in the cast iron, and the eggs cook in that layer, so every wedge carries the flavor.
• Broiler finish A few minutes under a high broiler blisters the mozzarella the way a pizza oven would, without heating the whole kitchen.
• No-sugar-added marinara A third of a cup of no-sugar-added marinara spooned over in dollops gives pizza sauce flavor while a serving stays at 4 net carbs.

Tips for making this recipe well

Rack position matters

Set the rack 6 inches from the element before you start. Too close scorches the cheese before the eggs set; too far and nothing blisters.

Render, do not burn

Medium heat gives the pepperoni 2 to 3 minutes to curl at the edges and release its fat. High heat burns the slices before the fat arrives.

Watch the broiler

Stay at the oven door for the full 3 to 4 minutes. The distance between blistered mozzarella and burnt mozzarella is short at broiler range.

Rest before cutting

Give the frittata 5 minutes in the pan so the eggs finish setting. Cut too early and the wedges slump on the board.

Serving suggestions

Slide it onto a cutting board, cut thick wedges, and strew fresh basil over everything while the cheese is still blistered. It eats like pizza night at 4 net carbs a serving, and once the wedges cool a few minutes they hold well enough to eat out of hand. A green salad alongside covers the rest of the plate without another dish to wash.

Storage and meal prep

Leftover wedges keep 3 to 4 days in a covered container in the refrigerator. Reheat in a skillet over medium-low or briefly under the broiler to bring back some color on the cheese; the microwave works but softens the pepperoni. Freezing holds for 2 to 3 months, though the eggs turn slightly spongy after thawing. Eaten cold, straight from the container, the last wedge is a respectable office lunch.

Variations worth trying

• More pizza toppings Sliced black olives or browned crumbled sausage scattered over with the pepperoni.
• Turn up the heat Hot pepperoni or a pinch of red pepper flakes in the egg mixture.
• Skillet-only version Cover the pan on low after the dollops go on and let the cheese melt; you lose the blister but keep the dinner.

Frequently asked questions

Can I use regular marinara?

Read the label first. Most jarred sauces carry added sugar that accumulates fast, and the no-sugar-added kind is what keeps a serving at 4 net carbs.

Do I need cast iron?

Any oven-safe 10-inch skillet works. Cast iron is the easy choice because it renders the pepperoni evenly and takes the broiler without complaint.

It puffed and then sank. Is that okay?

Yes. A broiler frittata rises with heat and settles as it cools, like any frittata. The 5-minute rest lets it settle before cutting so the wedges stay neat.

Can I make it ahead?

It peaks straight out of the broiler, but you can cook it earlier in the day and reheat wedges in a skillet. Keep the basil off until serving so it stays green.

How spicy is it?

Mild as written, since pepperoni brings more salt than heat. Choose hot pepperoni or add red pepper flakes if you want warmth.

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