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prep time
10 min
cook time
25 min
ready time
35 min
Keto Easter Brunch Frittata
This Keto Easter brunch is perfect for pleasing friends and family over the holidays. It is simple to make and loaded with various low-carb vegetables with different flavor and texture profiles. This makes a great Keto Easter recipe, as it requires minimal ingredients and very little hands-on preparation.
What is a frittata?
A frittata is an Italian egg dish made on the stovetop and finished in the oven. It is usually made in a cast iron pan or a heavy-bottomed pan that is oven safe. It is very similar to a breakfast casserole, omelet, or quiche. Frittatas are usually made with a variety of vegetables. You can incorporate as many low-carb vegetables as you desire.
How do you store this Keto frittata?
This Keto brunch frittata can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat the frittata in the microwave for about 45 seconds or in the oven at 180C/360C for about 5 minutes until thoroughly heated through. The frittata can also be stored in an airtight container in the freezer for about 3 months. Allow the frittata to thaw in the refrigerator for about 2 hours before reheating. Be careful not to overheat to avoid getting a rubbery texture.
Are frittatas Keto-friendly?
Traditional frittata recipes usually call for regular milk, which is not considered low-carb. However, frittatas can be made Keto by using low-carb, high-fat ingredients. Some low-carb vegetables that can be used include peppers, broccoli, zucchini, spinach, and mushrooms. Some high-fat ingredients include feta cheese, avocado, olive oil, and eggs. Other elements that can be added to this recipe include crispy bacon or deli meats for added crunch and texture.
Net Carbs
4.3 g
Fiber
3.8 g
Total Carbs
8.1 g
Protein
11.2 g
Fats
16.7 g
222 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
8 large
Salt
0.5 tsp
Black pepper
0.25 tsp
Extra virgin olive oil
1 tbsp
Broccoli
2 cup, chopped
Red pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
green bell pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
Paprika
0.25 tsp
Garlic powder
0.25 tsp
Onion powder
0.25 tsp
Avocado
1 each
Feta cheese
4 tbsp, crumbled
Extra virgin olive oil
1 tbsp
Salt
0.5 tsp
Crushed Red Pepper Flakes
0.25 tsp
Black pepper
0.25 tsp
Parsley
1 tbsp, chopped
Recipe Steps
steps 5
35 min
Step 1
Preheat the oven to 350F/180C and grease the baking dish with oil. Dice the peppers and chop the broccoli into florets. To a large mixing bowl, add the eggs, salt, and black pepper. Whisk until thoroughly combined.Step 2
In a pan over medium heat, add 1 tbsp of olive oil. Add the broccoli florets, paprika, garlic powder, and onion powder. Sauté for 5 minutes while occasionally stirring until the broccoli is bright green and tender.Step 3
Add the cooked broccoli to the egg mixture. Add the chopped peppers and whisk to combine. Pour the mixture into the greased baking dish. Transfer the baking dish to the oven. Bake for 20 to 25 minutes until the eggs are fully set.Step 4
Meanwhile, slice the avocado, remove the seed, and cut it into cubes. Add the avocado to a small bowl together with the crumbled feta cheese. Add 1 tsp of olive oil, a pinch of salt, ¼ tsp red chili flakes, and ¼ tsp black pepper. Mix to combine.Step 5
Once the eggs are done, cut them into square slices. Serve each square piece on a plate topped with a scoop of the feta cheese mixture. Garnish with chopped parsley, and enjoy.
