Frittata Recipe Base- An easy, Low Carb, Keto-Friendly Fridge Cleaning Recipe




Recipes like this are perfect for quarantine (which has been extended here in NJ yet again). We don't have the luxury to run out for that one missing ingredient anymore, so we have to improvise with what we have at home. I love this recipe because you can do so much with it- keep it basic with some cheese or herbs, or use leftover meat and veggies, my favorite combos are: roasted red pepper, onion and goat cheese; spinach, garlic, onion and feta; bacon & cheddar; mushroom swiss and mozzarella with spinach.


Creative cook warning: be careful with veggies that contain a lot of water like tomato & zucchini- roast them FIRST and draw out that water before you put those veggies in your frittata. Whatever veggies you put in there should be cooked first anyway..


Enjoy and please comment with what variations you tried! I love getting new ideas!


Ingredients/Tools

  • Oven proof saute pan/skillet (8-9 inches wide)

  • 7 eggs (for 8-9 inch pan)

  • 3 tbsp heavy cream or melted grass-fed butter (an improvisation I had to adapt to a few times- works great but make sure you're constantly whisking the eggs as you mix in the melted butter)

  • Salt & pepper to taste (you can add herbs and spices too!)

  • Avocado oil

  • 1 cup of Cheese of choice (increase for larger pan!)

Additional toppings- up to you! Just avoid fresh mozzarella, it released too much water- same goes for tomato or zucchini, roast these in advance (great time to use leftovers!)


Let's Cook!

  1. Preheat your oven to 375 degrees

  2. Whisk eggs and cream well with salt and pepper to taste- dry or fresh herbs like dill, parsley, basil, all go great in here as well!

  3. Heat about 1-2 tbsp of oil (its ok to be generous, it’ll keep it from sticking when you bake) into your saucepan over slightly over medium heat.

  4. If you’re using garlic, onion or shallot, saute for 1-2 minutes. Then, add egg mixture and arrange your toppings into the pan, keeping it on the heat.

  5. Cook for 3-5 minutes, until the edges start to get slightly opaque and firm. Pop your skillet into the oven and bake for 15-20 minutes- until the whole thing puffs up and the center is set - might still have a slight jiggle but very minimal (it’ll cook a tiny bit more while it sits). Note- cooking time can vary for ovens/depending on how deep the pan is. If you’re using that large size, it can take 20-25 minutes, even more, so keep checking it (annoying, but worth it!)

  6. Let it cool in the pan for 10 minutes at least- you can slice it like a pie and eat it right out of the pan, or attempt to flip it over onto a cutting board or plate and slice from here. Serve with a simple green salad, try with hot sauce or sriracha, or just as is!

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