Wake up your breakfast routine with this quick and easy dish that packs a one-two punch of protein and savory flavors!
I’m a big fan of breakfast for dinner. When I’ve had a really long day, there’s nothing easier than quickly scrambling a couple eggs or whipping up a quick omelet with some cheese and leftover veggies. But when I want to share an eggy dish with others, an omelet just won’t cut it. That’s where this keto frittata recipe comes in handy!
The first time I made it was at a cabin in the mountains. My partner and I were spending the weekend with some old college friends, and each couple was responsible for cooking one meal. I was a bit nervous about what to make because several of our friends announced that they were on strict keto diets. Our turn was Sunday breakfast—brunch, really, as our Saturday night festivities caused all of us to oversleep. I really liked that this dish started on the stovetop then finished in the oven, as it gave us time to tidy up the kitchen before sitting down to eat with the group. We served it with homemade salsa, low-carb muffins, and a big bowl of fresh berries from a local farmers’ market.
Everyone raved about this frittata! I loved how the ground beef made it heartier than most omelets. We added spinach just before pouring in the eggs, which brought in some slightly earthy notes that complemented the green chilies nicely. Each bite was a symphony of fluffy eggs, gooey cheese, savory beef, and veggie freshness.
I turn to this recipe anytime I need a quick, low-carb meal for a group. It’s great for using up leftover roasted veggies or taco filling. Plus, you don’t have to worry about flipping it like an omelet, which is a skill I never mastered.
Tips for adding non-starchy veggies
This frittata is hearty and satisfying as is. But you can certainly amp up its flavor and nutritional profile by adding veggies—especially the non-starchy ones with very few net carbs.
Sauté heartier veggies in the skillet while you’re browning the beef. These include broccoli, cauliflower, cabbage, bell peppers, zucchini, mushrooms, and asparagus. Add tender greens, like fresh spinach or arugula, just before mixing in the eggs and cheese. They only need a minute or two to wilt.
You can also use leftover vegetables you’ve already roasted or cooked. Just warm them briefly in the skillet before pouring in the eggs.
How do I store leftovers?
Let this frittata cool completely before storage to avoid condensation and sogginess. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 4 months, but the texture will become softer. The best method is to flash freeze individual portions on a baking sheet, then transfer them to a freezer-safe bag or container. Thaw overnight in the fridge. Reheat covered with foil in a 350°F oven for 10–15 minutes or on the stovetop over medium-low heat for 5-10 minutes.
Similar recipes to try
Looking for more keto-friendly egg dishes? Try this recipe for Easy Keto Baked Eggs, these High-Protein Scrambled Eggs With Cottage Cheese, and this flavorful Shakshuka Recipe. Want even more low-carb breakfast options? Check out these Keto Blueberry Muffins, this fast and easy recipe for a Keto Everything Bagel, and this Keto Pancakes Recipe.
Keto Frittata – Low-Carb Recipe
Ingredients
- 8 ounces ground beef
- 3 scallions chopped
- 1 4-ounce can green chiles drained
- 6 eggs
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F.
- In a large cast iron skillet over medium heat, brown the ground beef while breaking up clumps with a wooden spoon until it's fully cooked, about 8-10 minutes. Drain off any excess fat.
- Add the scallions and green chiles to the skillet and give everything a good stir. Turn off the heat.
- In a medium bowl, whisk together the eggs. Stir in the cheddar cheese. Pour the egg and cheese mixture over the beef mixture in the skillet.
- Place the skillet in the oven. Bake until the eggs are fully cooked through (test with a knife through the center), about 10-12 minutes.
- Serve immediately as is or topped with keto-friendly salsa.
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