WebContinue cooking until the frittata begins to pull away from the sides of the pan, 5 to 7 minutes. Bake Frittata Remove from heat and place in oven. Bake for 16 to …
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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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Add the bacon, spinach, and cheese on top and place in the middle of the oven. Bake for 25–30 minutes or until set in the middle and golden brown on top. Tips! Try serving with shredded green or red cabbage on the side, with a homemade dressing. Delish! You can also bake this frittata in the oven at 350 °F (175 °C) for about 20 minutes.
Start by cooking your frittata fillings in a skillet right before you add beaten eggs. Each egg has less than one gram of carbohydrate and most filling ingredients consist of meat and veggies, which are also low-carb. All of this makes the frittata a great breakfast, a tasty make-ahead lunch, or an easy weeknight dinner option.
Sprinkle the reserved bacon over potatoes and leeks. In a medium bowl, whisk together eggs, milk, salt, pepper, and cheese, and then pour that mixture evenly into the skillet over the potato and bacon mixture. Bake Frittata until eggs are set. Remove the frittata from the oven and let cool for at least 5 minutes before slicing and serving.
This keto egg frittata is easy to make, and is ready in less than 30 minutes! Here are the simple steps: Heat the skillet. Heat oil in the 10-inch cast iron skillet over medium heat. Cook vegetables. Add vegetables to skillet and cook until they are browned and soft, and any extra moisture has cooked off. Make egg mixture.