Keto Frittata

Keto from Italy
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Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Breakfast
Cuisine: Italian, Ketogenic
Keyword: eggs, keto frittata, LCHF of the peoples of the world, omelette
Servings: 2
Carbohydrates: 2g

Ingredients

  • 3 eggs
  • 100 g ricotta
  • 100 g spinach
  • 10 g basil
  • 10 g cilantro
  • 0.5 teaspoon paprika
  • salt, pepper, spices (to taste)
  • 10 ml olive oil

Instructions

  • Preheat the oven to 180oC /355oF. Skip if you don't have an ovenproof pan or a silicone mold.
  • In a large frying pan, heat olive oil and fry spinach and paprika for about 5 minutes over medium heat.
  • Put the fried greens in a colander and then to a bowl. Add ricotta.
  • Beat the eggs until smooth with a fork or a whisk. Add salt and pepper, mix in ricotta with herbs.
  • Cooking method 1: frying pan+oven. Pour the mixture of eggs, herbs and ricotta into a small heat-resistant pan. Fry under the lid over moderate heat for about 8 minutes until the edges are seized. Then bake in the oven for about 15 minutes.
    Cooking method 2: silicone mold+oven. Pour the mixture into a silicone mold and bake for about 20 minutes in the oven.
    Cooking method 3: frying+lid. Pour the mixture into a small pan. Fry until the edges are seized. Then cover with a lid, lower the heat and cook  for about 15 minutes.
  • Take your frittata out, cool slightly and serve.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 2g | Protein: 18g | Fat: 20g | Fiber: 2g