Hawaiian Frittata

You know those mornings when you wake up and the only thing that sounds good for breakfast is pizza?

You don’t have those mornings? No, I’m not a college student.

Sometimes I have those mornings, but I have finally become sensible enough that I will not usually give in to the urge to eat pizza for breakfast. I will cheat a bit and eat breakfast that tastes like pizza though.

One of Chris’s favorites is cheesy eggs with marinara sauce and tons of sautéed veggies like onions, peppers, and mushrooms. The Hawaiian frittata is another example of breakfast that tastes like pizza.

Eggs:  Meet Hawaiian pizza.

It was meant to be.

Next mission: Figure out how to make a legitimate breakfast taste like BBQ chicken pizza!


  • 1 red onion, chopped
  • 1 1/2 cups mushroom slices
  • 6 thin slices Canadian bacon
  • 3 pineapple rings, chopped (or about 3/4 cup diced pineapple)
  • 3 eggs
  • 6 egg whites
  • 2 oz reduced fat swiss cheese
  • 1/2 tsp Italian seasoning
  • olive oil spray


  • Pre-heat oven to 450 degrees (on convection if possible).
  • Chop veggies and Canadian bacon.
  • Saute onions for several minutes until they begin to soften.
  • Add the mushrooms and cook 10 more minutes. 
  • Beat together eggs, egg whites, milk, cheese, and Italian seasoning.
  • Spray a pie plate with olive oil spray.
  • Pour onions, mushrooms, Canadian bacon, and pineapple into pie plate.
  • Pour egg mixture over the veggies.
  • Bake for about 20 minutes until eggs are fluffy.
  • Consider serving with some barbecue sauce for dipping.

Servings ~ 4
Calories ~ 198, Fat ~ 7 g, Carbohydrates ~ 12 g, Protein ~ 22 g

  1. brannyboilsover said:


    I’m going to need to figure out how to make this without an oven. Maybe I can cook it mostly stovetop and perhaps broil it in my tiny toaster oven (I’m in between housing options and have only a hot plate, toaster oven, and electric kettle to my name).

    • Brit said:

      If you can figure out how to cook the bottom on your stove top and the top in the toaster oven, then I think you’re all set. I would have done that (um, kind of like a real frittata) if I had an oven safe pan. This worked really well also though…phew!

  2. You come up with such creative combos. I still need to try that PB and Brie sandwich too!

    • Brit said:

      Chris and I are pretty adventurous eaters. Some people love to eat at our house, others actively avoid it (they’re really missing out though).

      I still need to try the PB&Co. White Chocolate PB and Brie. My store was out of white chocolate PB last time I went. I almost want to dip that one in Nutella or something. Perhaps that is a bit too decadent!

  3. Lisa said:

    Um, can I say delicious? When am I getting invited over the breakfast? 😉 Do you find time to make this on a weekday morning, or do you save it for the weekends?

    • Brit said:

      I can’t even find time to re-heat it on a weekday morning. Definitely a weekend food. I’m a loyal overnight oats girl on the weekdays because I can make it the night before!

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