This keto frittata recipe is a classic, well-rounded keto breakfast option. Alternatively, it can be cooked, divided into portions and stored in the fridge for the entire week. With only 3 net carbs per serving, this is just what you’ve been searching for.
I made this keto frittata in a cast iron skillet because it is safe at high temperatures and can be placed under the broiler (grill) in the oven. Any non-stick pan will work for this recipe, though. If your non-stick pan is not oven safe, simply flip the frittata over once the bottom is done cooking and both sides will be perfect.
What Is A Keto Frittata?
According to Wikipedia, “Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to “fried.”
So, with that in mind, I kept this frittata to a simple ingredient list that combines to create a delicious, breakfast style dish.
Just look at those bell peppers, or what we call capsicums here in Australia, shine as they cook in the rendered bacon fat. Oh my gosh, so good!
Can This Frittata Be Made Dairy Free?
The only ingredient that makes this recipe not dairy free is Parmesan cheese. The Parmesan really only adds saltiness to the eggs, so it can be easily omitted or replaced to make the frittata dairy free. A great ingredient to replace the Parmesan with is nutritional yeast flakes, which not only adds a salty, cheesy taste to your dish, but also contains a good amount of B vitamins. Vegetarian and vegan dieters will be used to finding nutritional yeast in their local supermarkets.
A typical serving of this recipe is actually a quarter of the entire pan, but I had to cut this version down a little to make it look fancy in the photos ;-). Don’t be fooled by the size of this serving. Yours will be much bigger!
Keto Meal Prep Breakfast Ideas
Keto frittata can be kept in the fridge and reheats very well. I always use glass containers such as these, which you can find at Ikea or any Coles or Woolworths here in Australia.
Glass is much better if you will be reheating this recipe. Plastic leaches out chemicals when heated in a microwave, so throw out your plastic meal prep containers and invest in a few glass ones.
- 3 tbsp olive oil
- 150 g bacon 5 oz
- 1/2 medium Brown Onion
- 1/2 whole red capsicum sweet bell pepper
- 1/4 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup grated parmesan cheese 30g / 1 oz
- 6 large Eggs
- 2 tbsp grated parmesan cheese for top
- Heat a 20 cm (8-inch) skillet with the olive oil over medium heat. Dice the bacon, onion and capsicum (bell pepper) into chunks, and cook in the skillet until the bacon turns slightly golden. Season with the salt and pepper.
- In a medium sized bowl, whisk the 1/4 cup Parmesan cheese with the eggs until well combined. Pour over the bacon mixture in the skillet and allow to cook until nearly set.
- Sprinkle the remaining Parmesan cheese over the top of the skillet and place under the grill (broiler) for 4 minutes or until golden brown.
- Let the frittata cool and slice into portions. Keep portions in airtight containers in the fridge for up to 5 days.