This keto frittata recipe is a classic, well-rounded keto breakfast option. Alternatively, it can be cooked, divided into portions and stored in the fridge for the entire week. With only 3 net carbs per serving, this is just what you’ve been searching for.
I made this keto frittata in a cast iron skillet because it is safe at high temperatures and can be placed under the broiler (grill) in the oven. Any non-stick pan will work for this recipe, though. If your non-stick pan is not oven safe, simply flip the frittata over once the bottom is done cooking and both sides will be perfect.
- 3 tbsp olive oil
- 150 g bacon 5 oz
- 1/2 medium Brown Onion
- 1/2 whole red capsicum sweet bell pepper
- 1/4 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup grated parmesan cheese 30g / 1 oz
- 6 large Eggs
- 2 tbsp grated parmesan cheese for top
Heat a 20 cm (8-inch) skillet with the olive oil over medium heat. Dice the bacon, onion and capsicum (bell pepper) into chunks, and cook in the skillet until the bacon turns slightly golden. Season with the salt and pepper.
In a medium sized bowl, whisk the 1/4 cup Parmesan cheese with the eggs until well combined. Pour over the bacon mixture in the skillet and allow to cook until nearly set.
Sprinkle the remaining Parmesan cheese over the top of the skillet and place under the grill (broiler) for 4 minutes or until golden brown.
Let the frittata cool and slice into portions. Keep portions in airtight containers in the fridge for up to 5 days.
Can this frittata be made dairy free?
The only ingredient that makes this recipe not dairy free is Parmesan cheese. If you look at how the recipe is made up, the Parmesan really only adds saltiness to the eggs. Another great ingredient to use is nutritional yeast flakes, which not only add a salty cheese taste to your dish but also contain a good amount of B vitamins. Vegetarian and vegan dieters will be used to finding nutritional yeast in their local supermarkets.
Enjoy and thanks for sharing! 😀
Source & Picture: Morva for Flickr