Keto Breakfast Frittata

 

Dress up this keto frittata with some low-carb veggies. They add great flavor and texture, not to mention, great nutrition. Leave out Tabasco for sensitive palates. Bonus: Leftovers reheat well, for those in-a-hurry mornings.





Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
6
Yield:
1 12-inch frittata

Ingredients

  • 4 ounces bulk breakfast sausage

  • 8 eggs

  • 2 tablespoons heavy cream

  • 8 drops hot pepper sauce (such as Tabasco®), or more to taste

  • 2 tablespoons butter

  • 1 cup chopped mushrooms

  • ⅔ cup chopped red bell pepper

  • ½ cup chopped onion

  • salt and ground black pepper to taste

  • ½ cup chopped fresh spinach

  • 1 cup shredded Cheddar cheese




Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.

  3. Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.

  4. Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in the hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all ingredients are submerged.

  5. Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes before cutting into serving pieces.




Nutrition Facts (per serving)

283Calories
23gFat
4gCarbs
17g

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