Bell pepper & Mushrooms Frittata

One of the best ways to prepare a nutritious breakfast that you can enjoy all week long is with this keto Bell pepper & Mushrooms Frittata recipe! You can name this dish a four-ingredient dish because it is prepared with a keto version of milk, meats/vegetables, eggs, & cheese. This is a simple & low-prep recipe that you may enjoy in any meal of the day! You may use any meats or vegetables you have on hand in this keto Bell pepper & Mushrooms Frittata recipe, which is completely flexible. This Bell pepper & Mushrooms Frittata recipe just contains 2g of net carbs, and 11g of protein in this dish.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

• Course: Breakfast, Main Course
• Cuisine: Italian
• Calories: 188 kcal
• Prep time: Ten mins
• Time of cooking: 20 minutes
• Total time: Thirty mins
• Servings: 8

EQUIPMENT:

• Cast iron skillet
• Large bowl
• Skillet
• Spatula

INGREDIENTS:

• 2 tbsp. Olive oil
• 1 ½ cups Mushrooms
• 1 cup Bell peppers
• 1 cup Zucchini
• 8 large Eggs
• ¼ cup Heavy cream
• ¾ tsp. Sea salt
• ¼ tsp. Black pepper
• 2/3 cup Cheddar cheese

INGREDIENT NOTES:

EGGS:

• Eggs naturally form the base. I advise using ambient temperature eggs to surety that they combine nicely with the further ingredients and produce a more consistent texture throughout the frittata.

CREAM OR MILK:

• Although this recipe prepared by utilizing whole milk, half and half, almond milk, and coconut milk, but usually utilize heavy cream to attain the richest egg frittata. Any milk will do.

MEAT & VEGETABLES:

• I utilized the red bell peppers, zucchini, and mushrooms I had on hand to make a vegetarian frittata.
• However, we can also utilize the same basic recipe to make frittata dishes with a variety of add-ins, such as sun-dried tomatoes, caramelized onions, garlic, and even unused roasted veggies!
• You may include cooked bacon, ham, chorizo, sausage, or other vegetables you have in your refrigerator.

CHEESE:

• The most common cheese I utilize is shredded cheddar. Depending on your other fillings, goat cheese, feta cheese, Gruyere, or mozzarella also taste fantastic.

OLIVE OIL:

• Olive oil is utilized to sauté the filling. Any cooking oil that is neutral, like avocado oil, will work.

PEPPER POWDER & SALT:

• Pepper powder & salt are utilized to season this dish. You may also add fresh herbs like chives, parsley, or basil, dried herbs, or Italian seasoning.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

1. Set the oven’s temperature to three-fifty degrees F.
2. Over moderate heat, heat the oil in a ten-inch cast iron skillet.
3. Put the veggies in there. Sauté the veggies for six to ten minutes, turning now and again, till they get tender and browned and the excess liquid have sizzled out.
4. Meanwhile, in a large vessel, combine the pepper powder, salt, cream, & salt.
5. After adding the cheese to the pan, pour the egg mixture in. Stir gently to combine.
6. As soon as the oven has warmed up, put the pan in. Bake the frittata for fifteen to twenty minutes or till the top is puffed and the middle is just set.
7. Put the frittata out in the corner to get chill for several minutes before you slice them.

TIPS:

• Frittatas may be prepared in the oven or on the stovetop, so a cast iron skillet allows you to utilize the same pan for both. I like how it looks lovely when served, and it heats up evenly.
• Always cook the vegetables and meat first. If you add them uncooked, the meat and vegetables won’t be cooked enough till the eggs are done, and the frittata will be watery.
• Use approximately two cups of cooked fillings, with the proper amount of meat and vegetables. These might be any combination of cooked vegetables and meats.
• The meat should be cooked separately. Cook tougher vegetables such as potatoes, carrots, or onions till they get nearly tender, then add softer vegetables like broccoli, asparagus, zucchini, or cherry tomatoes.
• Do not over-mix; just enough whisking to mix the eggs. A frittata with too much air may expand in the oven and then shrink, giving it a thicker texture.
• The time of cooking should be adjusted according to your skillet. The 10-inch cast iron pan used in this frittata recipe has excellent heat retention. The baking time may change if you choose to utilize a different method.
• To prevent the frittata from drying out, don’t overcook it or brown the top. Cook till the pan has a small quaver when you shake it and the middle is just barely set.
• Once you remove it from the oven, the residual heat will continue to cook it for a few more minutes.

STORAGE INFORMATION:

FRIDGE:

• Transfer the slices of firattatas to a sealed box for better storage for three to four days.

Reheat:

• A frittata reheats best in an oven set to three-fifty degrees F for around ten minutes. Although it tends to dry it out, the microwave is also effective.

Freezer:

• You should store these frittatas for two to three months; even though the texture will not remain as same as fresh. To prevent freezer burn and to defrost them gradually, I wrap each slice individually in plastic wrap.

FAQs:

What distinguishes a quiche from a frittata?

• The primary difference is that frittatas have no crust and are prepared in a pan first on the stovetop and then in the oven.
• Quiches are often prepared in the oven with a pie pan or baking dish and typically have a crust, though mine occasionally don’t. Moreover, frittatas habitually comprise of the lesser amount of milk.

How can one avoid sticking?

• These eggs firatta will surely stick to the pan even it is properly greased but they will not get too much stick because of oil in the pan.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Fat: 15g
Calories: 188
Total Carbs: 3g
Protein: 11g
Fiber: 1g
Net Carbs: 2g