A Keto Frittata is perfect for breakfast and can be filled with whatever veggies you love for a satisfying (and gorgeous) breakfast.
I make this baked frittata for family brunch, because it’s perfect for a crowd and it’s gorgeous, with the bright red and green veggies and glistening eggy exterior.
Everyone loves this keto-friendly egg frittata for very good reasons. It’s keto, low-carb, vegetarian (if you eat eggs), and dairy free. As long as you like eggs, it’s a no-brainer. A frittata is basically just an open-faced omelet in a pan.
If you haven’t seen our keto egg muffin recipe, that’s another fast and delicious way to eat your eggs.
It beats having to make a bunch of individual omelets, and it doesn’t have a crust, like quiche does. So it’s perfect for a keto breakfast.
Since the frittata is meant to be eaten in slices, it’s also a great way to bake your breakfast at the beginning of the week and have a slice each day.
What Pan Do You Use For a Frittata?
The most important part of baking a frittata is the pan that you use. Because it’s baked, you will need a pan that’s okay to put in the oven. A cast-iron skillet is best for this job.
If you don’t use a cast-iron skillet, make sure you’ve buttered or oiled the pan well, so the eggs don’t stick.
In a pinch, you can use a round baking dish or pie dish.
How to Make a Frittata
A frittata is really just a baked egg. If you’re putting ingredients in, like vegetables, they should be cooked slightly before adding, because the egg cooks very fast.
Start with your cast iron skillet over medium heat on the stove top. Add the butter and let it melt. Then add the veggies you’re using.
Note: If you’re planning to add uncooked meat, like sausage or bacon, you will need to brown that in a different pan and add it in after the vegetables have cooked.
Sauté the veggies for about 3 minutes. For tomato slices, it’s best not to push them around in the pan. Just flip them once during cooking.
While the veggies are cooking, whisk the eggs and almond milk together in a bowl. Add the garlic powder, salt and pepper and whisk to combine.
When the veggies are done, remove the pan from the heat. Pour the eggs into the pan with the peppers and tomato. Sprinkle with fresh basil.
Put the pan in the oven and cook for about 10 minutes. Keep a close eye on it, because you don’t want it to brown on top. It’s done when the eggs are set and no longer jiggly. To check it, just shake the handle of the pan. If the center is set, it’s done.
Keto Frittata Ingredient Ideas
I like to keep it simple because I still want to taste the egg in the frittata, but you can really add anything you want to this dish. If you don’t like peppers and tomatoes, substitute with onions and ham. Or whatever combination you desire.
Here are some ideas to get you started. All of these ingredients are keto-friendly and won’t add extra carbs to the count.
- Bell peppers
- Ham / bacon
- Shredded cheddar cheese
- Feta cheese
Here’s a version we love that uses feta, mushrooms and zucchini. See how versatile it is! There are hundreds of combinations you can make.
Are There Carbs in a Frittata?
There are 2 grams of net carbs per serving in this version of the keto breakfast frittata. The carbs come from the tomatoes and red bell pepper. Be aware that onions also have higher carb count, if you’re looking to keep the carbs low.
Adding Milk to a Frittata
It’s not necessary to add the almond milk to this recipe. If you’d rather leave it out, you can. In a typical frittata, you’d use milk or heavy cream. Since this is a keto recipe, we substitute the milk for almond milk.
I think it leads to fluffier egg. However, the frittata will turn out very good even without the milk.
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Keto Frittata for Breakfast
- Cast-Iron Skillet
- 1 tbsp butter
- 1/4 red bell pepper sliced
- 1/4 green or yellow bell papper sliced
- 2 plum tomatoes thickly sliced
- 8 large eggs
- 1/4 cup unsweetened almond milk or milk of choice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp basil roughly chopped
- Preheat oven to 400°F (200°C).
- Heat a 12″ cast-iron skillet over medium heat, add the butter until melted. Add the bell peppers and tomato slices. Cook for 2-3 minutes. Flip the tomatoes over once.
- Meanwhile, whisk the eggs with almond milk, then add the garlic powder, salt and pepper and whisk to combine. Pour the eggs into the pan with the peppers and tomato. Sprinkle with basil.
- Transfer the pan to the oven and cook until for about 10 minutes, until the frittata is set and no longer jiggly.
- Cut into wedges and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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