This low-carb frittata is pretty much my go-to meal anytime I don’t know what to cook, because I pretty much always have eggs, heavy cream, cheese, and a random assortment of vegetables on hand. Plus it works equally well for breakfast, brunch, lunch or dinner.
Luckily it’s always a family favorite, no matter when I serve it or no matter what I throw in there, which means it’s one of those magical recipes you really can’t get wrong!
This particular keto-friendly version combines broccoli, bacon & cheddar for a flavorful combination that is sure to please even the pickiest eater!
INGREDIENTS:
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- 1 tablespoon avocado oil
- 2 tablespoons butter
- ½ yellow onion, diced
- 1 teaspoon minced garlic
- 1 large head broccoli, cut into bite-sized pieces
- 8 slices cooked bacon, chopped into bite sized pieces
- 10 eggs
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
STEP 1: Heat oil and butter over medium heat in a large skillet until butter is melted.
STEP 2: Add onions and cook for 2 minutes until onions are soft.
STEP 3: Add garlic and broccoli to pan; stir, then cover and cook until broccoli is crisp tender, about 7 minutes, stirring occasionally to avoid burning.
STEP 4: Stir in cooked bacon; reduce heat to low.
STEP 4: In large mixing bowl, whisk eggs well.
STEP 5: Add heavy cream, salt, and pepper and whisk again until well blended.
STEP 6: Stir in cheese.
STEP 7: Spread out vegetables & bacon in the pan so they are evenly distributed.
STEP 8: Carefully pour egg mixture over vegetables.
STEP 9: Cover & cook on low until set and puffy, approximately 20-25 minutes.
BROCCOLI CHEDDAR BACON FRITTATA
Print Pin RateIngredients
- 1 tbsp. avocado oil
- 2 tbsp. butter
- ½ yellow onion diced
- 1 tsp. minced garlic
- 1 large head broccoli cut into bite-sized pieces
- 8 slices cooked bacon chopped into bite sized pieces
- 10 eggs
- 3/4 cup heavy cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cups shredded sharp cheddar cheese
Instructions
- Heat oil and butter over medium heat in a large skillet until butter is melted.
- Add onions and cook for 2 minutes until onions are soft. Add garlic and broccoli to pan; stir, then cover and cook until broccoli is crisp tender, about 7 minutes, stirring occasionally to avoid burning. Stir in cooked bacon; reduce heat to low.
- In large mixing bowl, whisk eggs well. Add heavy cream, salt, and pepper and whisk again until well blended. Stir in cheese.
- Spread out vegetables & bacon in the pan so they are evenly distributed. Carefully pour egg mixture over vegetables.
- Cover & cook on low until set and puffy, approximately 20-25 minutes.
Nutrition
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Do you cook this on low on the burner or put it in the oven to finish?