Killer Keto Frittata

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

2017-12-10 08:51:37

Serves 3

A significant low-carb breakfast that will keep you going all morning.

Print

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

1124 calories

24 g

1110 g

82 g

73 g

45 g

674 g

1441 g

8 g

0 g

32 g

Nutrition Facts

Serving Size

674g

Servings

3

Amount Per Serving

Calories 1124

Calories from Fat 729

% Daily Value *

Total Fat 82g

127%

Saturated Fat 45g

224%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 25g

Cholesterol 1110mg

370%

Sodium 1441mg

60%

Total Carbohydrates 24g

8%

Dietary Fiber 6g

23%

Sugars 8g

Protein 73g

Vitamin A

94%

Vitamin C

157%

Calcium

129%

Iron

47%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

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.

By Lisa Levy

beta

calories

1124

fat

82g

protein

73g

carbs

24g

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