Frittata

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.

Frittata

Servings

4-6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories Per Serving

360

kcal

    Ingredients

    • 12 large eggs

    • 1/3 cup heavy cream

    • Kosher salt

    • Freshly ground black pepper

    • Fontina Cheese

    • Pecorino Cheese

    • 2 onions (caramelized)

    • 1/4 cup chopped organic parsley

    • 2 tbsp. extra-virgin olive oil

    • 2 scallions, thinly sliced

    • 2 cloves garlic, minced

    Directions

    • 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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