Egg Frittata is so easy to make for the family. Even if you are cooking for only two people, the leftovers are great for snack or for the next breakfast.
This is also a good way to make a great breakfast out of leftover meat from the previous dinner. In fact, I usually make an extra portion of dinner meat so that I can use it to make egg frittata the next day. Any meat, chicken, seafood or vegetable added to this egg frittata will be delicious. The same cooking method just use any ingredients you like.
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 6
Ingredients that I use:
10 large fresh farm eggs
2 tablespoons heavy whipping cream
3 tablespoon salted butter
¼ cup red onion, coarsely chopped
1 cup of ground pork (or any meat)
1 teaspoon Italian herb
¼ cup of tomato, cut into bite size
2 tablespoons shredded sundried tomato with the oil that soaked in it
Pinch of salt
Pinch of ground black pepper
¼ cup cheddar cheese, grated
¼ cup Parmesan cheese, grated
Pinch of paprika
1 teaspoon of dried parsley
Preparation:
In a mixing bowl, beat eggs with cream. Melt butter in a 10” diameter and 3” deep non-stick pan or cast iron skillet. Sauté onion lightly and push onion to the side of the pan, and add ground pork in the center. While cooking the ground pork, use the spatula to break them into smaller pieces.
When pork is almost cooked, add the Italian herb, tomato, sundried tomato, pinch of salt and pepper, and mix well.
Turn the heat to low and pour beaten eggs over all the ingredients in the pan. Sprinkle cheeses on top of egg. Sprinkle a pinch of salt, pepper, paprika and parsley. Cover pan with a lid and let it cook slowly in very low heat till it all puff up, about 15-20 min.
Check by shaking the pan lightly and if center is set the egg frittata is ready to be served. Turn off the heat. Do not open the lid until the moment you are ready to serve on the table. The raised egg will sink down once the lid is lift.
If you are using an oven proof skillet, you can also bake the egg frittata in the oven at 350F (175C) for about 25-30 minutes, uncovered. Baking will give the top of the egg a brown and crusty look.
Each serving contains 2.4 g total carbs, 2 g net carbs, 18.3 g protein and 24.4 g fat.
Here’s the recipe:
- 10 large fresh farm eggs
- 2 tablespoons heavy whipping cream
- 3 tablespoon salted butter
- ¼ cup red onion, coarsely chopped
- 1 cup of ground pork (or any meat)
- 1 teaspoon Italian herb
- ¼ cup of tomato, cut into bite size
- 2 tablespoons shredded sundried tomato with the oil that soaked in it
- Pinch of salt
- Pinch of ground black pepper
- ¼ cup cheddar cheese, grated
- ¼ cup Parmesan cheese, grated
- Pinch of paprika
- 1 teaspoon of dried parsley
- In a mixing bowl, beat eggs with cream. Melt butter in a 10” diameter and 3” deep non-stick pan or cast iron skillet. Sauté onion lightly and push onion to the side of the pan, and add ground pork in the center. While cooking the ground pork, use the spatula to break them into smaller pieces.
- When pork is almost cooked, add the Italian herb, tomato, sundried tomato, pinch of salt and pepper, and mix well.
- Turn the heat to low and pour beaten eggs over all the ingredients in the pan. Sprinkle cheeses on top of egg. Sprinkle a pinch of salt, pepper, paprika and parsley. Cover pan with a lid and let it cook slowly in very low heat till it all puff up, about 15-20 min.
- Check by shaking the pan lightly and if center is set the egg frittata is ready to be served. Turn off the heat. Do not open the lid until the moment you are ready to serve on the table. The raised egg will sink down once the lid is lift.
I’ve created a video for you! In the video I prepared a 4 servings egg frittata with slightly different ingredients. Click here or the picture below to watch the video on Youtube!
Tell us how you prepare your egg frittata in the comment below!
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Hi Kelly! This looks amazing! Iām lactose intolerant so I wondered if you have non-dairy recipes too. Thanks!
You can skip the dairy in this recipe is good too. Thank You!
Thanks Kelly! Good to know. š
Hello!! I m quite new to keto diet. I don’t drink coffee but love chocolate drink. Can give me a recipe for chocolate drink? When do I consume coconut oil? Can keto take nuts? Pls advise. Tq
Hi Karen, You can check out this food list for the nuts that you can eat in very small amount
On the right hand side column all the way to the bottom. https://www.cookinginspiredbylove.com/low-carb-food-list/
Check the beverage recipe for a cocoa milk.
Be aware that even low carb cocoa milk is for occasional treat. One cup is almost 10 g carb.
For daily drink, tea or coffee is a better choice with heavy cream. And, you can use coconut oil in cooking or drizzle onto food.
Hi kelly.im new to keto diet and love the variety and also how you show the food being cooked..the foods look so mouthwatering and tasty..so glad i found you recipes…keep up the cooking.youve made it easier for me to stay on this diet.x
Hi Margaret. Good to have you here! I’m glad you enjoy my site. Yes I strive to share more on how I live this Keto lifestyle for the last 7 years. You can do this too. We eat well, you know. š
Looks great!
Thanks for sharing!
Thank you Scott!
Thanks, Kelly! This looks delicious!
Thank you Susan! š