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.
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!