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.
Servings: 4
Calories: 316kcal
Ingredients
- 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
- Salt
- Freshly ground black pepper
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1slice | Calories: 316kcal | Carbohydrates: 3g | Protein: 16g | Fat: 26g