Keto Frittata

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 7 min

5. 5

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

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 1 min

7. 7

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

   Ongeveer 1 min

8. 8

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

   Ongeveer 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.

   Ongeveer 20 min

   Tip van de kok: A knife inserted into the center should come out clean.

10. 10

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

    Ongeveer 1 min

11. 11

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

    Ongeveer 5 min

    Tip van de kok: This helps it set completely and makes for cleaner slices.