Serves 6 / Prep time: 10 minutes / Cook time: 15 minutes
Frittatas can be described as baked omelets or as crustless quiches, but no matter what the description, they are delicious and simple. Any type of mushrooms can be used for the recipe depending on what you like or what you have in your refrigerator. If you want to use portobello mushrooms, scoop out the black gills so that your eggs don’t turn an unsightly gray.
2 tablespoons olive oil
1 cup sliced fresh mushrooms
1 cup shredded spinach
6 bacon slices, cooked and chopped
10 large eggs, beaten
½ cup crumbled goat cheese
Freshly ground black pepper
Sea salt
1. Preheat the oven to 350°F.
2. Place a large ovenproof skillet over medium-high heat and add the olive oil.
3. Sauté the mushrooms until lightly browned, about 3 minutes.
4. Add the spinach and bacon and sauté until the greens are wilted,
about 1 minute.
5. Add the eggs and cook, lifting the edges of the frittata with a spatula so
uncooked egg flows underneath, for 3 to 4 minutes.
6. Sprinkle the top with the crumbled goat cheese and season lightly with salt and pepper.
7. Bake until set and lightly browned, about 15 minutes.
8. Remove the frittata from the oven, and let it stand for 5 minutes.
9. Cut into 6 wedges and serve immediately.
SUBSTITUTION TIP
If you’re not keen on goat cheese, feta cheese tastes lovely
with the other ingredients in this dish. Feta is higher in fat and lower in protein than goat cheese, so keep that in mind when considering your keto macros.
PER SERVING
Calories: 316; Fat: 27g; Protein: 16g; Carbs: 1g; Fiber: 0g;
Net Carbs: 1g; Fat 80%/ Protein 16%/ Carbs 4%