Hakuna Frittata—what a wonderful phrase! Enjoy this Keto egg dish to add protein to your breakfast and you’ll have no worries of an empty stomach.
12 large eggs
1/3 cup heavy cream
Freshly ground black pepper
2 onions (caramelized)
1/4 cup chopped organic parsley
2 tbsp. extra-virgin olive oil
2 scallions, thinly sliced
2 cloves garlic, minced
Preheat oven to 375°F. In a medium bowl whisk together eggs, heavy cream (or nut milk), pecorino and fontina cheese. Season with sea or kosher salt and pepper.
In a large skillet over medium heat, heat oil. Add scallions and garlic and cook until soft, 2-3 minutes.
Pour egg mixture into skillet then sprinkle in caramelized onions, a bit more pecorino and fontina cheese, then transfer skillet to oven.
Bake until eggs are just set, about 20 minutes. (You can check filling with a wooden skewer or thick pick by inserting in the middle, checking to see if there is any raw egg).
Portions can be doubled to serve more people. Store leftovers in fridge.
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