Keto Egg Frittata Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.
• Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.
• Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all the ingredients are submerged.
• Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes, before cutting into serving pieces.

Steps:

• Melt the butter in a 10 inch oven-proof skillet on low heat.
• Saute the raw veggies for about 5 minutes on med-low heat.
• Meanwhile microwave the frozen spinach and squeeze out the water and separate
• Add chopped rotisserie chicken to skillet and turn to medium.
• Break eggs and add the water and half and half. Beat with a wire whisk until it's uniform in color. Add the seasonings while whisking to keep them from clumping.
• Pour egg mixture into the skillet. Gently add the spinach and cover.
• Cook on the stovetop for 8-10 minutes covered.
• Meanwhile turn the oven on to 400°F Uncover the skillet and place in the oven center. Cook in 7 minute intervals, checking for doneness after each. The frittata will puff up and be solid in the center when finished.
• Remove from the oven and allow to cool slightly.
• Place a dinner plate on top of the skillet and invert them so that the egg frittata is plated.
• Place the sliced cheese on top and allow frittata to slowly cool. It can be eaten hot, room temperature or cool. It makes a lovely happy hour snack (tapas). Enjoy!