SPICY BACON FRITTATA
This spicy bacon frittata is a perfect keto breakfast. It has a soft and custardy texture with some crispy spicy bacon bits and tender zucchini cubes.
- 5 large eggs
- 50 g shredded cheese of your choice
- 80 g whipping cream 27-30% fat, not whipped
- 140 g uncured bacon
- 150 g zucchini, diced
- 2 dried chili peppers, crushed
- Freshly ground black pepper
Preheat the oven to 180C (356F).
Creak the eggs into a bowl. Add the cheese and cream, season with salt and freshly ground pepper to taste. Whisk everything together.
Heat a skillet (8-inches) over medium-high heat.
When the skillet is hot, add the bacon with crushed chili peppers and cook it until golden brown. Add the zucchini and cook just for a few more minutes.
Spread the bacon and zucchini evenly throughout the skillet and pour in the egg mixture. Shake the skillet slightly to ensure the egg mixture spread evenly.
Transfer the skillet to the oven and cook for 20 min or until eggs are set, and the surface is golden brown.
Remove the skillet from the oven and let it sit for 10 minutes before serving.
Serve it hot or cold.
NET CARBS PER PORTION: 3g
Refrigerate for up to 5 days in a sealed container.
It can be reheated in a microwave.
You can substitute dried chili peppers with chili flakes.
Serving: 1slice | Calories: 316kcal | Carbohydrates: 3g | Protein: 16g | Fat: 26g