My frittata helped David survive Keto—yes the man doesn’t eat eggs but he eats frittatas because I hide the eggs in stuff he does like.
Baked in a large casserole, it’s easy to slice into different portions. He grabs out a portion and often eats it on the way to work. I used to make these each Sunday night and bake them while we ate dinner. By the time dinner was done the kitchen was nearly clean, the frittata was cooked enough to pack and refrigerate.
Here’s a hot tip instead. Grab:
A 9 x 13 casserole dish
1 1/2 cups cream
Dash onion powder
Dash garlic powder
Dash mustard powder
1/4 cup chopped onion
1/3 cup chopped broccoli
4 ounces chopped Country ham (that’s the salt cured ham that isn’t refrigerated)
1 1/2 cups shredded cheddar
Preheat oven to 350.
Whip the eggs, cream, and seasonings with a whisk.
Chop the other stuffs
Grease the pan with buttah
Pour in 1/3 to 1/2 of the egg mix.
Sprinkle in the chopped stuff.
Pour over the rest of the egg mix.
Mix lightly with the whisk (I just tap it around to get it smooth and covered).
Bake until it’s just set (about 40-50 minutes).
Several of these recipes are in my books (Journey Worth Taking and Keto Living Day by Day). We make different flavors depending on what’s on hand. Chorizo and peppers and jack cheese is another favorite. This is one we both like.
What flavors do you like? And yes, you do have time. It took me 15 minutes to toss this together this am. And the oven baked it without me lifting a finger.