Keto Frittata
A keto frittata is one of those easy, confidence-boosting breakfasts that make you feel like you truly have your morning together.
Equipment
- Oven-safe skillet
- Mixing Bowl
- Whisk or fork
- Cutting Board & Knife
- Rubber spatula
Ingredients
For the Frittata
- 8 large eggs
- ½ cup heavy cream
- 1 cup shredded cheese cheddar, mozzarella, or your favorite blend
- 1 cup spinach chopped
- ½ red bell pepper diced
- ¼ cup onion finely diced
- ½ cup cooked bacon or sausage crumbled
- 1 tbsp olive oil or butter
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
Instructions
Step 1 — Preheat & prep
- Preheat your oven to 375°F (190°C).
- Lightly grease your oven-safe skillet with olive oil or butter.
- Chop the vegetables and crumble the cooked bacon or sausage so everything is ready to go.
- Pro tip: Let your eggs sit at room temperature for 10–15 minutes before whisking — they incorporate air better and give a fluffier texture.
Step 2 — Cook the vegetables and meat
- Place the skillet over medium heat and add 1 tbsp olive oil or butter.
- Add the diced onion and sauté for 2–3 minutes until translucent.
- Add the bell pepper (and any other firm veggies like zucchini or mushrooms) and cook another 3–4 minutes until softened.
- Stir in the spinach last and cook just until wilted (about 30–60 seconds).
- Add the cooked bacon or sausage to warm through and distribute evenly in the pan. Remove the skillet from the heat.
- Pro tip: Cook veggies until they’re tender but not mushy — excess moisture can make the frittata watery. If veggies look watery, drain off any liquid or give them an extra minute on higher heat.
Step 3 — Whisk the eggs and seasonings
- In a mixing bowl, crack 8 large eggs and add ½ cup heavy cream.
- Season with ½ tsp garlic powder, ½ tsp paprika, salt, and pepper to taste.
- Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).
- Stir in 1 cup shredded cheese, reserving a small handful to sprinkle on top.
- Pro tip: Whisk continuously and briskly to incorporate air — this helps the frittata rise and keeps it tender.
Step 4 — Combine and start cooking on the stove
- Pour the egg-cheese mixture over the sautéed veggies and meat in the skillet, tilting the pan to distribute evenly.
- Use a spatula to gently tuck any large pieces of filling beneath the surface so the eggs surround everything.
- Return the skillet to medium-low heat for 2–3 minutes to let the edges set and begin cooking the bottom.
- Pro tip: Don’t stir once the eggs begin to set — you want the edges to grab so the frittata can finish cooking in the oven without collapsing.
Step 5 — Bake until set
- Sprinkle the reserved cheese on top.
- Transfer the skillet to the preheated oven and bake for 12–18 minutes, depending on your oven and skillet size.
- Check for doneness: the center should be mostly set and a knife inserted near the middle should come out with a few moist crumbs (not runny).
- Pro tip: Start checking at 12 minutes — overbaking makes the frittata dry. If the top browns too quickly, loosely tent with foil.
Step 6 — Rest, slice, and serve
- Remove the skillet from the oven and let the frittata rest for 5 minutes — this helps it finish cooking gently and makes slicing cleaner.
- Run a spatula around the edge and slide the frittata onto a cutting board if you prefer to slice it out of the pan, or cut directly in the skillet into wedges.
- Serve warm, or let cool and refrigerate for grab-and-go breakfasts.
- Pro tip: Resting is key — the residual heat evens out the texture so each slice is silky and not rubbery.
Step 7 — Storage & reheating
- Store leftovers in an airtight container in the fridge for 3–4 days.
- To reheat, warm slices in a skillet over low heat for a few minutes or use the microwave for 30–60 seconds until heated through.
- For meal prep, you can also freeze individual slices wrapped in parchment and placed in a freezer bag; thaw overnight in the fridge before reheating.
- Pro tip: Reheat gently to avoid drying — a splash of cream or a tiny pat of butter while warming brings back creaminess.
Notes
Nutritional Value (per serving, approx.):
- Calories: 250–300 kcal
- Protein: 18–20 g
- Fat: 20–22 g
- Carbohydrates: 3–5 g
- Fiber: 1–2 g
- Net Carbs: 2–4 g
- Sodium: 400–500 mg