Primal Edge Health may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Whip up this easy keto frittata for breakfast. It’s stuffed with a healthy mix of eggs, spinach, and feta cheese. This is a delicious vegetarian recipe ready in just 20 minutes!
This and other easy keto recipes make breaking the night fast a protein-rich meal a good way to go.
Frittatas are a family favorite – eggs, veggies and cheese wrapped up in one dish. This is just one of many keto breakfast ideas you can make!
In my early days of keto, many of my frittatas were delicious, but end up too eggy and failed to make me full. Essentially, they were just pieces of fluffy eggy air.
I’ve since learned to approach frittatas likeketo omelettes – stuff them full of your favorite fillings!
The secret key is to add double the amount of filling you would add to an omelet. Really put the fill in filling!
This easy keto frittata recipe was developed to showcase the best that frittatas have to offer.
How to Make a Keto Frittata
Preheat the oven to 350°F (177°C).
Whisk the eggs and cream in a large bowl. Season with thyme, salt, and pepper.
Add butter to a cast iron skillet over medium heat on the stovetop. Once melted, add garlic and cook for 1 minute, then add spinach and stir until wilted. Mix into the eggs. Add cheese to the bowl and stir to combine.
Pour the egg mixture into the skillet. Move the spinach around so it’s distributed evenly, if needed. Bake for 15 minutes, until the edges are set and the top turns a light golden brown.
If you want more protein, have a second serving or add hard-boiled or pickled eggs on the side. We keep hard-boiled eggs in the fridge, on hand to easily add into any meal.
Whip up this easy keto frittata for breakfast. It's stuffed with a healthy mix of eggs, spinach, and feta cheese. This is a delicious vegetarian recipe ready in just 20 minutes!
Whisk the eggs, cream, and green onion in a large bowl. Season with thyme, salt, and pepper.
Add butter to a cast iron skillet over medium heat on the stovetop. Once melted, add garlic and cook for 1 minute, then add spinach and stir until wilted. Mix into the eggs. Add cheese to the bowl and stir to combine.
Pour the egg mixture into the skillet. Move the spinach around so it's distributed evenly, if needed. Bake for 15 minutes, until the edges are set and the top turns a light golden brown.
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Made this? Leave a Rating! ⭐⭐⭐⭐⭐Tag a photo with @PrimalEdgeHealth and #PEHRecipe on Instagram to share with us!
This is a great recipe that can be adapted to different vegetables and cheeses and herbs for that matter! It is a keeper. So easy, so fast and so good.
Soo good
This is a great recipe that can be adapted to different vegetables and cheeses and herbs for that matter! It is a keeper. So easy, so fast and so good.
Yes! I totally agree with you! The base of eggs, cheese, and cream is solid and can be enjoyed with any flavors you like.