Frittatas offer a great change of pace for breakfast, plus they can be made up ahead of time and leftovers can make the serve a double purpose. If you happen to be serving breakfast to guest you could add bread and fruit to the table, keep yourself low carb without calling attention to your food restrictions and allow the guest to eat a gourmet breakfast.
3.5g Net Carbs
Prep Time: 15 Minutes
Cook Time: 25 Minutes
22.7g Protein, 20.5g Fat , 0.3g Fiber, 294 Calories
1 tbsp Unsalted Butter Stick
2 tbsps chopped Onions
1/2 medium (approx 2-3/4″ long, 2-1/2″ dia) Sweet Red Peppers
8 oz boneless, cooked Fresh Ham
3 tbsps Parsley
9 large Eggs (Whole)
1/4 cup Heavy Cream
1/4 cup Tap Water
1/2 tsp Salt
1/2 tsp Italian Seasoning
1 cup shredded Swiss Cheese
1. Heat broiler.
2. Melt butter in a large nonstick skillet over medium high
heat; add white onion, pepper, ham and half the
parsley. Cook 5 minutes, until onion is softened.
3. Combine eggs, cream, water, salt, Italian seasoning
and half the cheese.
4. Add egg mixture to pan. Cook, stirring constantly,
until the eggs form soft, creamy small curds, about 5
minutes. Remove from heat; sprinkle remaining
cheese over top of eggs.
5. Place skillet under broiler; cook until cheese is
bubbly and golden, about 3 minutes. Cool slightly.
6. To remove frittata whole, tip skillet to one side and
use a spatula to loosen edges. Slide onto a serving
platter; top with remaining parsley.
7. Cut into wedges.
Use Cheddar or cheddar blends instead of swiss
Use bacon or no meat in the filling.
Add 1/2 cup spinach or kale to filling instead of sweet peppers.
Leave out Italian seasoning and add 1/4 tsp black or white pepper.
Cover leftovers with plastic wrap, keeps well in fridge for next day breakfast or quick meal.
Thanks to Atkins