Keto goat cheese and mushroom frittata
Ingredients
- 5 oz. 150 g mushrooms
- 3 oz. 75 g fresh spinach
- 2 oz. 50 g scallionscallions
- 2 oz. 50 g butter
- 6 6 eggeggs
- 4 oz. 110 g goat cheese
- salt and pepper
- 5 oz. 150 g leafy greens
- 2 tbsp 2 tbsp olive oil
- salt and pepper
Per serving
Instructions
- Preheat the oven to 350°F (175°C).
- Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste.
- Cut the mushrooms into wedges. Chop the scallions.
- Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown.
- Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.
- Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle.
- Serve with leafy greens and olive oil.
Tip!
Top with chopped olives and tomatoes or a sprinkle of fresh herbs for added color and flavor.
Get started challenge
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Great recipe! I used feta by mistake and it was still gorgeous. Can't wait to have it again!
My dtr refuses to do it with me and I need some accountability. Is there a forum on there or can someone be my buddy?
Marium, Generally fruits are going to be too high fructose and too high carb to have a place in a ketogenic diet. The exceptions are avocado, tomatoes and small quantities of berries. You will still have to keep an eye on carb count though!
--Kristin
Ginette, yes!! It's absolutely possible to be keto and dairy free! We have a lot of good advice and information on our website.
https://www.dietdoctor.com/low-carb/recipes/dairy-free
--Kristin
Kale has more carbs and a different texture and takes a different amount of time to cook down. If you try this sub, try only using half the called for amount.