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

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.

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.