Three cheese keto frittata
- 1 tbsp 1 tbsp ghee or melted butter
- 8 8 eggeggs
- ¾ cup 180 ml heavy whipping cream
- 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
- 1 cup (9 oz.) 240 ml (250 g) ricotta cheese
- 2 oz. (6 tbsp) 55 g (85 ml) feta cheese
- ½ cup (½ oz.) 120 ml (15 g) fresh spinach, thinly sliced
- 12 oz. 350 g bacon, fried and chopped into small bits
- salt or pepper, to taste
- Grease a 12" (30 cm) oven-safe frying pan with butter or ghee.
- In a large bowl, whisk together the eggs, cream, salt, and pepper.
- Pour the egg mixture into the pan and place over medium heat.
- Sprinkle the grated cheddar over the eggs and add dollops of the ricotta and crumbled feta.
- Add the spinach and the bacon bits to the egg mixture and gently stir through.
- Pre-heat the top grill or broiler in your oven. When the edges of the frittata start to set on the stovetop, after approx. 10 minutes, place the pan under the broiler to finish the cooking process. Keep a close eye, this can go very quickly!
- The frittata is done when it is just cooked in the center and browned and golden on top. Allow to rest for 5 minutes before cutting into it.
Be careful with the amount of salt that you add as some feta cheese can be quite salty. Taste your feta first and add your salt accordingly.
Serve warm with extra crispy bacon and a green salad.
For an easy salad dressing, drizzle some hot bacon fat on the greens and toss with a splash of apple cider vinegar.
You could just cook the bacon and eat it separately (as a side), or you could simply omit the bacon if necessary.
It will lower both the protein and the fat content. You can look up the specific amounts in the USDA database.
Since the spinach in each serving is minimal, it will lower the carb count but not by much at all as spinach is already very low carb. It would not affect the protein or fat amounts.
I would use fresh goat cheese as a substitute for feta cheese.
Thanks for asking! We've updated the recipe.
Hi, Janine! This is because cups are used to measure liquids but also things like almond flour, shredded cheese, etc in the US. Some people use ml to measure things like that in metric too (dl), and we have added weights for both so you can choose what you prefer. Weight is always more accurate, but a lot of people find volume easier.
This would refrigerate well, but if you freeze it, the eggs may get rubbery.
You may be able to cook it entirely on the stove top, just take care so the bottom doesn't get burned.
So glad it turned out well for you, Erin! Weights for meat will always be before cooking.
Hi, Avis! We've never tried this using herbs, but I would think it would work fine! It would actually decrease the carb count a bit, too!