Keto Frittata

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   In a large bowl, whisk the eggs with the heavy cream, salt, and black pepper until well combined.

   Ca. 2 min.

   Kokkens note: Whisk thoroughly to ensure a light and fluffy frittata.

3. 3

   Heat the olive oil in an oven-safe, non-stick skillet (about 20-25 cm or 8-10 inches) over medium heat.

   Ca. 1 min.

   Kokkens note: Ensure your skillet handle is oven-safe or wrap it in foil if not.

4. 4

   Add the chopped yellow onion and diced bell pepper to the skillet and sauté for 5-7 minutes until softened.

   Ca. 7 min.

5. 5

   Stir in the spinach and cook until it wilts, about 2-3 minutes.

   Ca. 3 min.

   Kokkens note: Squeeze out any excess water from the spinach if using frozen.

6. 6

   Evenly sprinkle the shredded cheddar cheese over the vegetables in the skillet.

   Ca. 1 min.

7. 7

   Pour the egg mixture over the vegetables and cheese in the skillet.

   Ca. 1 min.

8. 8

   Cook on the stovetop for 3-5 minutes until the edges of the frittata begin to set.

   Ca. 4 min.

9. 9

   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.

   Ca. 20 min.

   Kokkens note: A knife inserted into the center should come out clean.

10. 10

    Remove the frittata from the oven and sprinkle with grated parmesan cheese.

    Ca. 1 min.

11. 11

    Let the frittata rest in the skillet for 5 minutes before slicing and serving.

    Ca. 5 min.

    Kokkens note: This helps it set completely and makes for cleaner slices.