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Keto Fritatta - Roasted Capsicum and Feta

This keto frittata is a great quick and easy option, great for lunch or breakfast. Excellent to have in the freezer, for ready to go option.
Course Breakfast
Cuisine breakfast, Keto, Low Carb
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 309kcal

Ingredients

  • 10 eggs, large
  • 0.5 cup pure cream (or heavy whipping cream)
  • 0.5 cup parmesan cheese, finely grated
  • 2 roasted red capsicums (peppers)
  • 200 g feta cheese, crumbled (7 oz)
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • salt & pepper

Instructions

  • Preheat oven to 180 degrees Celsius or 375 degree Fahrenheit
  • Add the eggs, cream, parmesan cheese and salt & pepper to a blender and blend until combined. You could use an immersion blender and a large jug if you don't have a blender 
  • If using roasted capsicum from a jar dry it off with a paper towel before dicing it up to remove excess moisture
  • In a baking dish sprinkle in the crumbled feta cheese and diced red capsicums. We used a pie dish that was 24cm/9.5inch
  • Then sprinkle the chopped herbs over the feta and capsicums 
  • Pour the egg mix over the feta and capsicums
  • Bake in the oven for 30-40 minutes, or until golden brown and cooked through
  • Allow to cool. Place in refrigerator before slicing. It will slice more easily once cold

Video

Notes

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Calories: 309kcal | Carbohydrates: 5g | Protein: 17g | Fat: 23g | Sugar: 3g | Net Carbs: 5g