Keto Breakfast Frittata

This keto frittata is dressed up with lots of low-carb vegetables including bell peppers, spinach, and mushrooms for great flavor and texture.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 283 Calories

Ingredients

• 8 eggs
• 2 tablespoons butter
• 2 tablespoons heavy cream
• 1 cup shredded Cheddar cheese
• salt and ground black pepper to taste
• 1 cup chopped mushrooms
• 4 ounces bulk breakfast sausage
• 8 drops hot pepper sauce (such as Tabasco®), or more to taste
• 0.5 cup chopped onion
• 0.66666668653488 cup chopped red bell pepper
• 0.5 cup chopped fresh spinach

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.

Step 3

Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.

Step 4

Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in the hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all ingredients are submerged.

Step 5

Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes before cutting into serving pieces.