Frittatas are a fun way to liven up breakfast. Versatile and always delicious, you can create just about any combination and end up with a dish everyone loves.
Admittedly, an important factor in a frittata is the cheese. It’s critical actually. At least as far as I’m concerned. I’m sure there are those out there who would argue with me. But I feel the cheese really makes the flavor robust. And I do love flavor.
I try to avoid dairy, but I did eat my fair share of this. It’s on the low (ish) carb side and it was a quick, easy breakfast on a hectic morning. Plus, it made everyone happy. Can’t argue with that!
Feel free to play around with the type and amount of veggies. I simply used what I had on hand.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- 8 large eggs
- 1/4 cup parmesan cheese
- 1 tbsp. garlic powder
- 1 tbsp. coconut oil or oil of preference
- 5 medium stalks asapargus, sliced thin
- 1/4 large yellow onion, chopped fine
- 4 small mushrooms (I used shiitake)
- Enough hand grated cheddar to cover the top of the frittata
Preheat oven to 350 F.
Crack your eggs into a medium mixing bowl and whisk for 1-2 minutes to get the eggs well combined.
Whisk the parmesan and garlic powder into the eggs.
Warm the oil in a large skillet and saute the asparagus, onions and mushroom.
When they are mostly cooked, turn off the heat and pour the eggs into the pan. Top with a layer of shredded cheese.
Place pan in the oven and bake for approximately 30 minutes or until a knife pulls out clean when inserted into the center.
Slice like a pizza and serve! For regular clean eaters, serve with a slice of whole grain bread or a side of fruit.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate. Data is for the above listed ingredients ONLY. The data for the rhubarb compote can be found on that recipe’s page.):