Killer Keto Frittata

killer keto frittata

Breakfast, Small Plates | December 13, 2017 | By

This simple keto frittata is loaded with good stuff and you’ll never miss the potatoes.

My wife Lisa is the master at the low-carb breakfast. Ever since we honeymooned in Spain, my wife and I have always appreciated a great frittata. The Barcelona Wine Bar in West Hartford, CT is where we usually go to get our frittata fix, complete with a dollop of fresh sour cream. Those off-the-rails carbs however are usually reserved for the weekend. 

This Killer Keto Frittata makes a great late night snack after a night out with friends – we’re too old for Denny’s!

Back to breakfast! You can adjust the ingredients to your taste and you can swap out one veggie for another – same goes for the cheeses. I’ve included my favorites below – pick two or three and go for it.

Killer Keto Frittata
Serves 3
A significant low-carb breakfast that will keep you going all morning.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
375 calories
8 g
370 g
27 g
24 g
15 g
225 g
480 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
225g
Servings
3
Amount Per Serving
Calories 375
Calories from Fat 243
% Daily Value *
Total Fat 27g
42%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 370mg
123%
Sodium 480mg
20%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Sugars 3g
Protein 24g
Vitamin A
31%
Vitamin C
52%
Calcium
43%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large eggs
  2. 2 tbs. half n half
  3. 1/2 medium onion - chopped
  4. 1/3 cup leeks - chopped
  5. 4 asparagus spears - 1/4 inch chop
  6. 1 cup broccoli - rough chopped
  7. 1.25 cups cheese shredded (swiss, smoked swiss, gouda, smoked gouda, fontina, cheddar)
  8. 1 tsp. Fresh thyme
  9. 2 tsp. butter - divided
  10. Salt and Pepper to taste
Instructions
  1. Melt 1/2 the butter In a 9 inch non-stick, oven-safe pan on med-low heat saute' veggies slow - about 8 min.
  2. In a bowl whisk eggs & half and half.
  3. Add salt and pepper and stir in shredded cheese.
  4. Stir in veggies to the bowl with the eggs.
  5. Add rest of the butter to the pan and melt on low heat.
  6. Pour the eggs, cheese and veggie mix into the hot pan.
  7. Slowly scramble mixture until lose curds form and eggs are almost set - About 3 minutes.
  8. Finish in oven under broiler on high until eggs begin to brown - about 5 minutes.
  9. Serve hot.
beta
calories
375
fat
27g
protein
24g
carbs
8g
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