Description
This delicious KETO frittata combines the fresh flavors of asparagus, crispy bacon, and creamy goat cheese for a perfect low-carb meal.
Ingredients
Scale
- 6 large eggs
- 1 cup asparagus, chopped
- 4 slices bacon, cooked and crumbled
- 1/2 cup goat cheese, crumbled
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together the eggs, heavy cream, salt, and black pepper.
- Heat olive oil in a skillet over medium heat and sauté asparagus for 3-4 minutes until tender.
- Add cooked bacon and mix well.
- Pour the egg mixture over the vegetables, and sprinkle goat cheese on top.
- Cook on the stove for 2 minutes until the edges start to set, then transfer to the oven.
- Bake for 15-20 minutes or until the frittata is set in the middle.
Notes
- Serve warm or at room temperature.
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg