The Best Whole30 Inspired Pizza Frittata made with just a few real ingredients!
Hey babes, can you believe we are like almost at the end of January.? I know I can’t either. It’s kind of surreal how fast the month went by. LOL.
As you know, I am personally not doing Whole30 for personal reasons but I really do love creating recipes that are simple and WAY delicious. I wasn’t even thinking of posting any Whole30 recipes but then when I made this and I shared it on Instagram Stories a lot of you asked if it was Whole30 and when I started to think about it I realized it was. It totally satisfied any pizza cravings I had. It is SOO good and honestly super easy to make. I honestly sorta use the Whole30 approach when eating daily, don’t do dairy, limit my natural sugar intake, and don’t eat gluten. I also don’t eat beans or legumes because my digestion doesn’t agree with them so to an extent you could say I follow a partial Whole30 approach.
This pizza frittata is prepared with just a few ingredients, that I tend to have on hand all the time, making it one of my go-to dinners or even breakfast staples. I like that I can switch it up and down, depending on what I have, I used a margarita pizza as inspo today, but sometimes take the full-on veggie route and add as much as I can, I even add some chicken and pineapple and go a little Hawaiian route.
You can serve it with a simple salad if you want or some soup. I’ve been really digging this with some soup on the side with the cold weather at the moment.
You will literally take less than 15 minutes from start to finish. It is super easy and great for meal prep. I tend to make an entire one even if it is just for me so I can have some leftovers.
What better way to enjoy a Whole30 inspired pizza?
WHAT YOU NEED FOR WHOLE30 INSPIRED PIZZA FRITTATA
1/4 cup of any nut milk, I used unsweetened plain almond milk
1/2 tsp of each dried oregano, basil, thyme, and rosemary
2 T of nutritional yeast
olive oil to drizzle
avocado oil to grease the cast iron skillet
1 cup or more of either, tomatoes, or any veggies like mushrooms, bell pepper, or anything you want to add in here
1/2 cup of each fresh basil + parsley
salt + pepper to taste
+optional, I like to add a scoop or two of collagen peptides for added gut health + extra protein
WHAT TO DO
Preheat oven to 350 degrees
Meanwhile, in a large bowl, add all the eggs and whisk, season with salt + pepper, the nutritional yeast, fresh herbs and the dried herbs.
Grease your cast iron skillet, and add the egg mixture, then decorate with the veggies as you please.
Bake for 6-8 minutes. I like to drizzle cold pressed olive at the end right when I serve it. SO good.