On this journey of low carb and keto diet, it is hard to keep the momentum of cooking. It is even more difficult to find recipes that are new and delicious and easy! Breakfast has been exceptionally hard because it seems the only options are some combination of meat and eggs. Once you make this frittata once, you will be amazed at how easy it is, how much flavor is in it, and how many servings you can get out if it.
Personally, I have tried so many times to make a good quiche. I have yet to get it perfect. My greatest enemy has proven to be the crust, so when I was scrolling through Pinterest and saw a frittata, I had to make it. I have heard of a frittata before, but it slipped my mind. Essentially, a frittata is a quiche without a crust.
Traditionally, a frittata is made with some form of potato baked into it, and the frittata is “turned out” when it is finished cooking and brought close to room temperature. To ensure this recipe is keto and low carb friendly, I nixed the potato and went extra heavy on the vegetables. This will be one recipe that the whole family will enjoy!
- 12 large organic and cage free eggs
- 1/2 cup milk of choice (I always use oat milk)
- 1/2 cup chopped asparagus
- 1/2 cup chopped broccoli
- 1/2 cup sautéed mushrooms
- 8 cloves garlic minced
- 1 tomato sliced
- 1/2 pack honey ham lunch meat cubed
- 2 tbs butter for cooking
- 1 tbs garlic powder
- 1 tbs onion powder
- 2 tsp smoked paprika
- 2 tbs fresh chopped rosemary
- 1 cup shredded cheese of choice (I used sharp cheddar)
- salt & pepper
- Preheat your oven to 425 with the cast iron skillet inside.
- Chop all vegetables, onions, garlic, and season the veggies with salt and pepper, paprika, garlic and onion powder, and place in the heated and buttered cast iron skillet.
- Give it a good mix and say goodbye and place it in the oven for 10 minutes while the veggies roast. **Note: you are dealing with a very hot skillet, so be careful and use heat resistant gloves.**
- While the veggies are roasting and getting fabulous, beat all 12 eggs and add the milk with salt and pepper. Add in the cheese and mix. Set aside.
- Cube your meat and slice your tomatoes and set aside.
- Check your veggies, and if they are fully cooked, this is the time for the magic. Add the meat to the skillet with your veggies. Give the eggs one more beating and pour over the top of your veggies and meat.
- Place this back in the oven and cook for about 25-35 minutes or until golden brown on top.
- Once this is done, pull the skillet out of the oven and let it cool for about 10-15 minutes.
- When it has cooled enough, grab a large plate or cutting board and carefully flip the skillet over onto the plate. The frittata should come out easily, but if it does not, no big deal!
To serve this dish, I put the sliced tomatoes on the side and sprinkle the top of the frittata with more cheese! Enjoy!