Ingredients
1 tablespoon butter or olive oil
2-3 large eggs
3 tablespoons marinara or pizza sauce (sugar-free for Keto)
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
6-8 slices pepperoni
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional for heat)
Salt and black pepper to taste
Fresh basil, chopped (for garnish)
Instructions
1. Heat the butter (or olive oil) in a small non-stick skillet over medium-low heat.
2. Once the pan is hot, carefully crack the eggs into the center of the skillet. Season the eggs lightly with a pinch of salt and pepper.
3. Cook for 1-2 minutes until the egg whites just begin to turn opaque and set on the bottom.
4. Spoon the marinara sauce gently around the egg yolks (try not to cover the yolks if you want them to stay sunny/yellow).
5. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the whites and sauce.
6. Arrange the pepperoni slices on top of the cheese and sprinkle with Italian seasoning.
7. Cover the skillet with a lid. Reduce heat to low and cook for 3-5 minutes.
8. Remove the lid once the cheese is fully melted and the egg whites are completely set (cook longer if you prefer firmer yolks).
9. Remove from heat. Garnish with red pepper flakes and fresh basil. Serve immediately while hot and cheesy.
Notes
Scrambled Version: If you don’t like runny yolks, you can whisk the eggs beforehand. Pour them into the pan, let them set slightly like an omelet, then add the sauce and toppings.
Vegetarian Option: Skip the pepperoni and add sliced bell peppers, mushrooms, or black olives.
Sauce Tip: Use a high-quality Rao’s or homemade marinara to keep the carb count low and the flavor high.
Serving Suggestion: Serve with a side of avocado or a slice of buttered keto toast for a complete meal.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: American/Italian
- Diet: Gluten Free