The Bachelor is one of my guiltiest pleasures. I literally cringe every time I admit to watching it, but I can’t help being sucked in. My mom and sister watch it, too, and for a long time we would have weekly phone conversations about what was happening in the show, dissecting every interaction and making predictions about what would happen. My parents recently moved to the desert also, though, so now we get to watch The Bachelor together, in real time!
Last Monday night, I had my parents over so we could watch the show, and I made this cauliflower crust pizza for us to eat as we watched. It turned out even better than I expected. I mean, I could actually pick up my pizza. It has been a long time since I’ve had pizza that was both good for me and pick-up-able. Chris is picky about his pizza, so I got him a flatbread instead for his crust, but he thought the cauliflower pizza was as good as his flatbread pizza. You better believe I’m going to make this again, and make extra to freeze for the next time we need a really quick meal.
After Monday’s meal, I had a bunch of leftover ingredients that were already cut up, but I was out of cauliflower. I experimented a little and came up with an insanely easy dinner that used up all my leftovers. More than a recipe to follow step-by-step, this is an idea you can use on those “OMG I am so exhausted and we have nothing in the fridge” days. You can easily adapt it to what you like and what you have on hand, or to keep scraps of this and that in the fridge from going to waste. This can be a quick one-dish meal, or it would be great alongside a green salad or veggies. It’s even fast enough that you could make it in the morning, and feel good about eating pizza for breakfast!
Going into the oven, and coming out.
Pizza Frittata Ingredients
- 8 eggs
- 2-3 tablespoons cashew milk, or other “milk” of choice
- 2 tablespoons nutritional yeast, optional
- roughly 3 cups chopped veggies of choice (I used green bell pepper, purple onion, and cremini mushrooms)
- 1/3 cup pre-cooked sausage*
- 7 pepperoni slices*
- 1/4 cup prepared pizza sauce*
- handful of shredded cheese (I used a blend of mozzarella, parmesan, and fontina)
- 2 tablespoons olive oil
- salt and pepper
Pizza Frittata Method
- Preheat oven to 400 degrees Fahrenheit
- Heat 1 tablespoon of olive oil in a cast-iron, or other oven-safe, skillet over medium-high heat
- Add chopped veggies and sausage to hot oil and saute about 3-5 minutes, until veggies are soft
- Meanwhile, beat together eggs, milk, and nutritional yeast. Season mixture with salt and pepper, just as if you were making scrambled eggs.
- Transfer the hot, cooked veggies to the egg mixture and whisk together. Then add the other 1 tablespoon olive oil to the hot pan and swirl to coat.
- Pour the egg and veggie mixture back into the prepared pan and top with slices of pepperoni. Transfer to the oven for 15 minutes, until the eggs are set.
- Remove the frittata from the oven and spread the prepared pizza sauce evenly over the eggs. Top with shredded cheese. Return to oven until the cheese is melted, about 3-4 minutes. Slice and serve!
*Check ingredients to make sure these are SCD compliant. You might have to shop around for brands that comply, but they are out there! I use Aidell’s chicken and apple sausage from Costco (it does list a rather vague “spices” on the ingredients, but I say it’s close enough). I can find nitrate-free, uncured pepperoni and pizza sauce that list only SCD-compliant ingredients at Sprout’s, and I feel comfortable using these, but of course if you feel otherwise you can omit, use homemade pizza sauce, or simply add fresh tomato with spices from your own pantry and olive oil to the top instead.