The Quick and Tasty Breakfast Frittata


My boys don’t always like eggs, but they always like eggs when I serve in this frittata.  I think of the frittata as a keto-friendly version of the quiche because it doesn’t have the breaded crust at the bottom.  And while a do enjoy a good quiche, I haven't made once since I made my first frittata.  The frittata provides a more versatile, more forgiving option that is super quick to make.  And if you make it just right, I think it’s tastier.  Try it for yourself!

Notes:  I don’t buy pre-shredded cheese because it doesn’t taste as good.  I buy a block of Whole Foods organic sharp cheddar and shred it myself right before I use it.  Here, you can substitute onions for the shallots.  The shallots provide a tastier frittata for sure, but are harder to come by.

1 shallot,
3 oz of your favorite greens, 
6 eggs (beaten)
1 sausage or 6 strips of bacon
1 cup cheddar sharp cheese (shredded)
1/4 cup coconut oil
1/4 tsp salt
1/4 tsp pepper


Pre-cook your sausage or bacon.  Put coconut oil into a frying pan and set to high heat.  Put your oven on high broil (you'll need this later). Dice the shallot and sauté until the shallots are caramelized.  Place 1-2 oz of your favorite greens into the frying pan and sauté for a minute.  (I like using microgreens.)  Reduce heat to medium.  Scramble/ beat your eggs.  Slice your sausage / bacon into small pieces.  Add your salt, pepper and meat to your eggs and mix.  Then add this egg mix to your microgreens/shallot sauté in the frying pan.  Cook until you see the eggs start to bubble (about 2 minutes Sprinkle the shredded cheese evenly on top of the eggs and then place into the oven to broil for 2-3 minutes until lightly browned.  Remove from the oven and serve on a bed of greens.   Bon Appétit

1 Comment

Thanks! Perfect breakfast to share with friends and family!

Leave a Comment

Please note, comments must be approved before they are published