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).

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


12 large eggs
9 ounces bag frozen spinach
1 ounce pepperoni
5 ounces mozzarella cheese
1 teaspoon minced garlic
½ cup fresh ricotta cheese
½ cup grated Parmesan cheese
4 tablespoons olive oil
¼ teaspoon nutmeg
Salt and pepper to taste

Nutrition Summary: This makes a total of 8 servings of Keto White Pizza Frittata. Each serving comes out to be 301.13 Calories, 23.48g Fats, 2.74g Net Carbs, and 18.47g Protein.


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