This delicious keto frittata has 14 grams of protein and 2 net carbs per slice. Packed with smoked sausage, thick-sliced bacon, mushrooms, spinach, and sharp cheddar cheese, it only takes 30 minutes to prepare! I like to eat this egg dish with Turkish coffee or hot tea.
If you’re looking to keep your carbohydrate intake in check, this keto frittata recipe is perfect to incorporate into your meal plan. It’s light, fluffy, and hearty, making it the perfect way to start your morning.
Unlike a quiche, a frittata has no skin, making it the perfect low-carb egg dish.
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🧐 Why this recipe works
This keto frittata recipe is definitely a beginner-friendly recipe and anyone can easily make it. It’s low-carb and gluten-free, but so creamy and delicious you’ll never guess. It can also be served at a fancy brunch, but it’s easy to prepare.
🧐 What you need for this recipe
🔖 Materials and Substitutes
Eggs: You can use raw or freeze-dried eggs. Bacon: Thick-cut bacon has less fat than regular bacon. If using fatty bacon, remove excess fat before adding eggs. Sausage: In addition to smoked sausage, you can also use Italian sausage or turkey sausage. To keep your recipes keto or low-carb, be sure to pay attention to the sugar content of the sausage you use. Fresh cream: If you don’t have fresh cream, you can use half-and-half instead. Vegetables: You don’t have to use the vegetables I suggested. Instead, use your favorite vegetables, like bell peppers, asparagus, tomatoes, onions, or zucchini. Herbs: You can also incorporate basil, parsley, and thyme (or your favorite herbs) into the recipe. Optional ingredients: ham, feta, parmesan,
🍳How to make a keto frittata
Preheat oven to 375 degrees Fahrenheit.
Step 1: Cook bacon and sausage in a 10-inch cast iron skillet over medium heat until bacon is crispy and sausage is cooked through.
Step 2: Add green onions, sliced mushrooms, and serrano and cook for a few minutes. Add spinach and garlic and cook for a few more minutes.
Step 3: Whisk eggs, cream, salt, and pepper in a large bowl. However, do not overmix. Add cheddar cheese and mix. Pour the egg mixture over the other ingredients in the pot.
Step 4: Bake for 15 minutes or until the center jiggles slightly. Do not overcook.
Step 5: Remove the bread from the oven and let it cool slightly before serving. Garnish with chopped parsley if desired.
Here’s a recipe perfect for those who don’t like cheese! I don’t do that, but Shelby from FitAsAMamaBear.com does. Her Breakfast Casserole No Cheese recipe is easy to prepare, gluten-free, and dairy-free. For more breakfast ideas, check out this delicious Steak Egg and Cheese Bagel created by Sarah at frontrangefed.com.
🤷🏻♀️ Recipe FAQ
Frittatas may contain some amount of carbohydrates, depending on what’s included in the recipe. Some vegetables contain more carbohydrates than others, so if you’re concerned about your carbohydrate content, limit yourself to vegetables that are low in carbohydrates.
A cast iron skillet is usually recommended for making frittatas. Usually 10 inches to 12 inches is recommended. Cast iron pans distribute heat evenly, so your food cooks evenly.
Another reason why cast iron skillets are used to make frittatas is that you can cook the frittata from the stovetop to the oven.
Be careful not to overcook the frittata or it will become dry and rubbery. The best way to tell if your frittata is ready is when it is set and the center is a little jiggly.
Note that the frittata will continue to cook in the pot’s residual heat while left in the pot.
👩🏼🍳Pro Tips
If the bacon has too much fat, drain most of it before adding the eggs to the pan. Do not overmix the eggs. Too much air in the eggs will cause the frittata to expand and eventually fall apart. As a result, the frittata ends up being dense instead of light and fluffy. This keto frittata will keep for up to several months when frozen in an airtight container. To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it in a 350°F oven for about 5 minutes. If you heat a frozen frittata in the microwave, it will become sticky and rubbery, so use the oven if possible. This keto frittata isn’t just for breakfast. It’s large enough to be eaten for lunch or dinner.
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📖Recipes
Keto frittata with bacon, sausage, and cheddar cheese
A keto frittata filled with smoked sausage, thick-sliced bacon, mushrooms, spinach, and cheddar cheese. I hope everyone enjoys this frittata!
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Quantity: 8 people
calorie: 215kcal
Instructions
Preheat oven to 375 degrees Fahrenheit.
Cook bacon and sausage in a 10-inch cast-iron skillet over medium heat until bacon is crispy and sausage is cooked through.
Add the green onions, sliced mushrooms, and serrano and cook for a few minutes. Add spinach and garlic and cook for a few more minutes.
In a large bowl, combine eggs, cream, salt, and pepper. Add cheddar cheese and mix. Pour the egg mixture over the other ingredients in the pot.
Bake for 15 minutes or until the center jiggles slightly. Do not overcook.
Remove the bread from the oven and let it cool slightly before serving. Garnish with chopped parsley if desired.
Precautions
If the bacon has too much fat, drain most of it before adding the eggs to the pan. Do not overmix the eggs. Too much air in the eggs will cause the frittata to expand and eventually fall apart. As a result, the frittata ends up being dense instead of light and fluffy. This keto frittata will keep for up to several months when frozen in an airtight container. To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it in a 350°F oven for about 5 minutes. If you heat a frozen frittata in the microwave, it will become sticky and rubbery, so use the oven if possible. Frittatas aren’t just for breakfast. It’s large enough to be eaten for lunch or dinner.
nutrition
Provided by: 1slice | calorie: 215kcal | carbohydrates: 3g | protein: 14g | fat: 16g | Saturated fat: 6g | cholesterol: 215mg | sodium: 548mg | fiber: 1g | sugar: 1g
