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Keto Frittata

Keto Frittata is packed with asparagus, diced ham, bell peppers, cheddar and goat cheese and perfect for a spring breakfast, brunch or dinner.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Kelly

Ingredients

  • 1 tablespoon olive oil or butter
  • 1/4 onion , diced
  • 1/2 pound asparagus , tough ends trimmed and cut into 2″ pieces
  • 1/3 cup chopped broccoli florets
  • 1/2 red bell pepper chopped
  • 2 pieces deli-ham (preferably nitrate free) , chopped (we like Applegate)
  • Himalayan pink salt and black pepper to taste
  • 8 large eggs
  • 1/4 cup heavy cream OR coconut cream (can also sub with unsweetened almond milk)
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated cheddar cheese
  • 4 ounces goat cheese
  • salt and pepper

Instructions

  1. Preheat oven to 400 F degrees with the rack in the middle position.

  2. In a 10″ nonstick skillet over medium heat, heat the oil or butter and add the onions, asparagus, broccoli and bell peppers. Cook for 2-3 minutes, until just becoming tender. Stir in chopped ham. Season with a pinch of salt and pepper.

  3. Meanwhile, whisk the eggs with cream and season with additional salt and pepper. Stir in the garlic powder, ham and cheddar cheese. Pour the eggs into the same pan with the asparagus, and top with crumbled goat cheese.

  4. Transfer the pan to the oven and cook until the the frittata is just set, about 15-18 minutes.
  5. Cut into wedges and serve warm.