WebAdd onion, zucchini and bell pepper. Cook until zucchini is tender crisp. Whisk eggs, cream, and seasonings. Pour egg mixture into skillet and top with cheddar …
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You don’t have to stick to our ingredients you can use your imagination to make your own low-carb keto frittata. Preheat your oven to 180C/355F. Place a cast-iron frying pan over high heat. Dice the bacon and add to the pan. Saute for 4 minutes then add the butter. Add the mushrooms and saute for another 3 minutes.
Place bacon in 10-inch nonstick skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 minutes. Add potatoes and onion; cover. Cook, stirring occasionally, until tender, 6-7 minutes. Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese. Add to skillet, cover.
Whip up a frittata in minutes using this fuss-free method. Cook the potatoes in boiling salted water for 20-25 mins or until cooked through. Drain and leave to cool slightly before cutting into cubes. Heat a non-stick frying pan, preferably 20cm in diameter. Fry the bacon or pancetta, if using, until golden, then drain off any excess fat.
The bacon and potato frittata serves four people, takes less than one hour to make and because it’s so simple, the whole thing can be made for under £1 per head. We recommend serving the frittata with a side of baked beans if you’re eating in the morning and on a bed of salad leaves for later in the day.