Cheesy Frittata with Spinach, Asparagus and Mushrooms
The recipe Cheesy Frittata with Spinach, Asparagus and Mushrooms can be made in roughly 50 minutes. One serving contains 416 calories, 28g of protein, and 29g o Easy ketogenic breakfast. Macros: 9.2g net carbs, 416 calories.
Start your morning right with this keto-friendly breakfast that provides sustained energy without the blood sugar spikes. With 416 calories per serving, this recipe provides a well-balanced meal that will keep you satisfied for hours. This satisfying breakfast is worth the 45-minute preparation time. Perfect for meal prep or special occasions when you want something truly special.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 leek, chopped
- 5 ounces fresh spinach
- 12 ounces asparagus, chopped into 1 inch pieces
- 8 ounces cremini mushrooms, sliced
- 5 whole eggs
- 4 egg whites
- 1 1/4 cup shredded Fontina cheese, divided
- ¼ cup grated Parmesan cheese, divided
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh flat-leaf parsley, chopped
- ¼ cup fresh basil, chopped
- 1 teaspoon minced fresh thyme
Preparation
- Preheat oven to 350°F (175°C)
- In a bowl, whisk eggs with cream, salt, and pepper
- Heat butter in an oven-safe skillet over medium heat
- Sauté vegetables until softened
- Pour egg mixture over the vegetables
- Cook without stirring for 3-4 minutes until edges set
- Transfer skillet to oven
- Bake for 15-20 minutes until center is set
- Let cool for 5 minutes, slice, and serve
Nutrition Information
Per serving
416
Calories
27.5g
Protein
29.5g
Fat
12.8g
Carbs
9.2g
Net Carbs
3.6g
Fiber
Keto Tips & Variations
- Morning Routine: Prepare ingredients the night before to make your morning even easier.
- Storage: Store leftovers in an airtight container for 3-4 days. Reheat gently to maintain texture.
- Customize: Feel free to adjust seasonings to your taste. Keto is about enjoying your food while meeting your macros.
Recipe adapted from: View Original Recipe