Pizza Frittata with a twist


Hello blogging world!

In keeping with my posting regularly I decided to post a dinner that my husband recently made for me. I was so excited to post this recipe and to show the few pictures that I took, because I just wanted to dive into the meal!

This dish was absolutely heavenly!!! The best part about this dish is that it is Gluten Free and perfect for someone who is sensitive to Gluten, like me 🙂

My husband got this recipe from another blog that we follow called Peace, Love and Low Carb. You can check them out if you so desire.

Now, on to the recipe itself, in the caption you saw Pizza Frittata with a twist. The only “twist” there is, is the fact that my husband used ground minced beef and less eggs in the recipe. He used the ground beef to add more protein to the meal. I would be posting the recipe that he used for his creation and if you’re not really a fan of the added meat you can click here for the original recipe.


10 Eggs
2 Cloves Garlic – Minced
¼ Cup Pizza Sauce
½ Cup Parmesan Cheese (Grated)
½ Cup Low Fat Mozzarella Cheese (Shredded)
3 oz. Lean Select Streaky Bacon
2 oz. Peppercorn Salami
3 oz. Onion  Diced, Divided
2 oz. Yellow Bell Pepper  Diced, Divided
2 oz. Red Bell Pepper  Diced, Divided
2 oz. Mushrooms Thinly Sliced, Divided
2 Tbs.Chopped Olives
8 oz. Ground Beef 93% Lean/7% 


Preheat oven to 400°

Crack eggs into a large mixing bowl and fork whisk.  Mix in garlic, pizza sauce, Parmesan cheese and ¼ cup mozzarella cheese.

Chop up half of the bacon and peppercorn salami.  Mix into eggs.

Heat a large, oven proof skillet over medium heat.  To the skillet (We used the pan with the bacon grease to sauté, that way we didn’t need to use any oil) add half of the onion, green bell peppers, red bell peppers, and mushrooms. Sauté until tender.  Mix into eggs.

Pour egg mixture into skillet and stir.  When eggs start to firm up and set on the bottom and the sides, transfer skillet to the oven.  Bake 10 minutes.

Remove skillet from oven, top with remaining mozzarella cheese,  bacon, peppercorn, onion, red bell peppers, green bell peppers, mushrooms, and black olives. (This is the part where my husband got burned pretty badly, he held the pan without a mitten forgetting that it wasn’t cool enough to be handled bare-handed. Please be careful!)

Return to oven and bake 5-10 additional minutes.

Makes: 6 Servings

Per Serving: 
Calories – 302
Carbs – 4 g 
Protein – 28 g
Fat – 20 g
Now, that you’ve gotten the ingredients and directions I hope that you give this recipe a try.
Until next time,

Toppings Prepped


Toppings being added


Finished product


Perfectly sliced




Yes, I am alive. (Part two)


Hello again!

I know in my last blog post I promised to post this blog last night, but, I was extremely tired from the day yesterday. 😦

I am really sorry! Anyway, enough of my jabbering I’m sure you want to know what I baked yesterday.

So in light of my return I decided to bake some Nutella-Stuffed Cinnamon Sugar Muffins. Sounds heavenly right? I got this recipe from a woman that I truly adore and she is my go to gal when it comes to baking.

You can check out her website here:

No on to the goodies! 😀

This recipe is very easy to follow, and once all instructions are followed you can expect a very awesome looking/tasting muffin! I didn’t follow all the ingredients that she used I altered it just a bit and it still came out perfect to me.

Ingredients (for original recipe):


  • 1/3 cup (5 Tablespoons or 75g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk (cow, almond, soy)—- (I used Pinehill Reconstituted Skimmed Milk) 
  • 1 and 1/2 cups (190g) white whole wheat flour* (I used regular all purpose flour)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 teaspoons Nutella

Cinnamon-Sugar Topping

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons cinnamon
  • 3 Tablespoons (45g) unsalted butter


Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.

In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix – stir until *just* combined.

Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking.

Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.

While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.

Muffins stay fresh in an airtight container up to 1 week.  Muffins freeze well, up to 3 months.

Nutrition Facts (Per muffin):

Calories- 220

Carbohydrates- 34 grams

Fat- 11 grams

Protein- 5 grams

Anyway folks, I hope you give this recipe a try I know you would not be disappointed.

As usual pictures below.

Until Next time,

Steph 🙂


Ready for the oven!


Fresh out the oven


After the cinnamon-sugar topping was added


If you notice that mine didn’t come out exactly in the middle as Sally’s own did and I guess it’s because I didn’t stuff the Nutella down properly? This is the only part I was a bit upset about, nonetheless, it was still delicious!

Yes, I am alive. (Part one)

im-backHello Blogging world!

Merry Christmas, Happy New Year and all that jazz! It has been a while not so? It honestly feels like forever since I posted on here.

So anyway, what have I been up to you’re probably wondering?

There are several things that I have been up to for this year so far, I am actually in my final year of my degree which is major and a bit stressful. Funny thing is that I still have about 5 years until I achieve everything I want too academically (Yay me). I am also the youth president/Leader at my church so that in itself is challenging especially when you are working with about TWENTY (20) young people ranging from age 13-21. This is my third consecutive year as the youth president and although it is challenging it is VERY rewarding and I can see God working in the church and in the lives of the young people. 🙂

I also started going to the gym regularly, counting my macros, doing Intermittent Fasting which by the way is AWESOME, I won’t lie and tell you that it isn’t hard but, I would tell you that it is doable and very beneficial. All in all I am extremely happy that I am back in the gym and of course I must make mention to my husband/trainer/mentor/everything in one for his unconditional love and support through everything. Big up babes. ❤

So, in a nutshell that’s what I’ve been up too.

Truth be told, part of my “New Year Resolutions” was to start blogging again. Lol, we saw how that turned out. But, hey! The year isn’t finished yet so can we say that I kept my end of the deal? 😛

Anyway so, in light of my return and now you know that I am indeed alive and well, I decided to celebrate by doing some light baking today (and also, because I really wanted to bake and eat all the yumminess 😛 )  which of course would be in posted in another blog post.

So stay tuned, it will definitely be up by the end of the night.

Steph 🙂 ❤