Keto Vegetarian Frittata Recipe

Easy Breakfast Frittata Delightfully Low Carb

WebOct 24, 2020 · Just flip them once during cooking. While the veggies are cooking, whisk the eggs and almond milk together in a bowl. Add the …

Rating: 5/5(35)
1. Preheat oven to 400°F (200°C).
2. Heat a 12″ cast-iron skillet over medium heat, add the butter until melted. Add the bell peppers and tomato slices. Cook for 2-3 minutes. Flip the tomatoes over once.
3. Meanwhile, whisk the eggs with almond milk, then add the garlic powder, salt and pepper and whisk to combine. Pour the eggs into the pan with the peppers and tomato. Sprinkle with basil.
4. Transfer the pan to the oven and cook until for about 10 minutes, until the frittata is set and no longer jiggly.

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Keto Frittata Sweet As Honey

WebSep 21, 2018 · Prepare the egg batter. In a large mixing bowl, whisk together eggs, heavy cream, shredded parmesan, garlic powder, salt, …

1. Preheat oven to 200°C (400°F). Spray olive oil into a 1.5-liter glass or ceramic baking dish. Set aside.
2. In a large mixing bowl, whisk together eggs, heavy cream, shredded parmesan, garlic powder, salt, dried oregano, salt, and pepper. I used a hand whisk, and this process took me 1 minute, don't over whisk. Simply whisk enough to break eggs and combine with milk and spices. Set aside in the fridge.
3. Under medium heat, warm olive oil into a large non-stick pan.
4. Store in the fridge in the baking dish for up to 3 days or freeze. Rewarm in the oven or microwave

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Frittata Recipe (Easy & Customizable!) Wholesome Yum

WebOct 16, 2023 · Pour the egg mixture into the pan and add the cheese. Stir together gently. Bake in the oven. Transfer the pan into the preheated …

Rating: 5/5(25)

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Spring Veggie Keto Frittata

WebAug 5, 2018 · Preheat oven to 350 degrees. Coat the sides and bottom of a 9″ spring form pan with butter, ghee, coconut oil, or non stick spray. Set …

1. Preheat oven to 350 degrees. Coat the sides and bottom of a 9″ spring form pan with butter, ghee, coconut oil, or non stick spray. Set aside.
2. Add 2 tablespoons of olive oil, chopped garlic, 1/2 tsp of salt, 1/4 tsp of pepper, and freshly chopped parsley to a small bowl. Mix until combined. Set aside.
3. Under low heat, add remaining tablespoon of olive oil to a medium sized saute pan. Saute onions and red peppers for 5-6 minutes until softened. Turn off heat and set aside.
4. Begin to layer pan with your veggies and olive oil/herb mixture by first adding sliced zucchini to the bottom. Brush with olive oil/parlsey/garlic mixture. Add your carrot layer, brush with mixture. Add sautéed onions and peppers, brush with mixture. Add sliced eggplant, brush with remaining mixture.

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