Keto Egg Frittata Food

KETO FRITTATA

Steps:

• Preheat your oven to 180C/355F.
• Place a cast iron frying pan over high heat.
• Dice the bacon and add to the pan. Saute for 4 minutes then add the butter.
• Add the mushrooms and saute for another 3 minutes.
• Add the spinach and cook for another 2 minutes, until it has just wilted. Turn off the heat.
• Sprinkle the cheddar over the sauteed ingredients.
• In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until combined.
• Pour the egg mix into the pan and place the pan into the oven.
• Bake for 20 minutes, or until the egg no longer jiggles.
• Remove from the oven, slice into 4 pieces and serve.

KETO BREAKFAST FRITTATA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.
• Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.
• Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all the ingredients are submerged.
• Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes, before cutting into serving pieces.

THE BEST KETO BLT FRITTATA FOR A WHOLESOME BREAKFAST

Steps:

• Preheat oven to 400°F.
• In a large bowl, place the eggs, heavy cream and Parmesan cheese and whisk until combined.
• Season to taste with salt and black pepper and set aside.
• In a large cast iron pan, heat the olive oil over medium heat.
• Add the spinach and cook stirring, until the spinach is wilted.
• Remove from the heat.
• Sprinkle with crumbled bacon. Pour in the egg mixture.
• Bake in preheated oven for 3 minutes.
• Remove from the oven and top with tomato slices.
• Return in the oven and cook for 15-20 minutes or until the frittata is golden and puffy and the center feels firm and springy.
• Remove from the oven, allow to cool slightly, slice and serve.

KETO EGG FRITTATA

Steps:

• Melt the butter in a 10 inch oven-proof skillet on low heat.
• Saute the raw veggies for about 5 minutes on med-low heat.
• Meanwhile microwave the frozen spinach and squeeze out the water and separate
• Add chopped rotisserie chicken to skillet and turn to medium.
• Break eggs and add the water and half and half. Beat with a wire whisk until it's uniform in color. Add the seasonings while whisking to keep them from clumping.
• Pour egg mixture into the skillet. Gently add the spinach and cover.
• Cook on the stovetop for 8-10 minutes covered.
• Meanwhile turn the oven on to 400°F Uncover the skillet and place in the oven center. Cook in 7 minute intervals, checking for doneness after each. The frittata will puff up and be solid in the center when finished.
• Remove from the oven and allow to cool slightly.
• Place a dinner plate on top of the skillet and invert them so that the egg frittata is plated.
• Place the sliced cheese on top and allow frittata to slowly cool. It can be eaten hot, room temperature or cool. It makes a lovely happy hour snack (tapas). Enjoy!