Frittatas are a family favorite – eggs, veggies and cheese wrapped up in one dish. Serve it warm for breakfast, lunch, or dinner and you’ll be sitting down to an easy keto frittata before you know it!
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 are just pieces of fluffy eggy air. I’ve since learned to approach frittatas like ketogenic omlettes – stuff them full of your favorite fillings! The secret key, is to add double the amount of filling you would add to an omelette. Really put the fill in filling!
Frittatas work best when they are loaded with mushrooms, greens, and cheese, or bell peppers, olives and spinach, or sausage, cream cheese and herbs.
This easy keto frittata recipe was developed to showcase the best that fritatas have to offer.
Mixing eggs with cream, cheese and mushrooms makes a very filling dish! Each serving of this easy keto frittata has about 30 g fat and 26 g protein. You can add a half of an avocado or a dollop of sour cream on top if you want additional fats. If you want more protein, have a second serving or add a hard-boiled egg or two on the side. We keep hard-boiled eggs in the fridge, on hand to easily add into any meal. Our children also like hard-boiled eggs. I make bulk batches of about 30 eggs at a time.
Enjoy maximizing nutrient density in your daily diet?
It is a great kitchen resource and inspiration for low-carb, ketogenic, and paleo cuisine!
Available only in our shop – come and support our work!