KETO RICOTTA CHEESE AND MUSHROOM FRITTATA

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KETO RICOTTA CHEESE AND MUSHROOM FRITTATA

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Entree, Lunch, Side Dish
Cuisine: Banting, Keto, Low Carb
Keyword: Breakfast, Eggs, Frittata, Keto Frittata, Lemon Almond Ricotta Cake, Mushrooms
Servings: 4 Servings
Calories: 213.5kcal
Author: Chan

Equipment

  • Cast Iron Skillet (optional)

Ingredients

  • 30 grams Butter
  • 2 tbsp Onions, finely chopped
  • 150 grams Mushrooms, sliced not to thinly
  • 75 grams Baby Spinach
  • 6 large Free Range Eggs beaten
  • 100 grams Ricotta Cheese
  • Salt & Pepper to taste

Instructions

  • Preheat the oven to 175C and prepare a baking dish or your cast iron pan.
  • Crumble the ricotta cheese into the egg mixture and season to taste.
  • Melt the butter in a pan on medium heat and saute the onions for 3 minutes.
  • Add the sliced mushrooms and saute for another 3-5 minutes.
  • Add the spinach and saute for 2-3 minutes.
  • Place the onions, mushrooms and spinach in the bottom of the pan and pour the egg mixture over.
  • Place the pan, uncovered in the oven and bake for 15 minutes. If you are using a cast iron remember it will stay hotter for longer and the eggs may become overcooked. If you are using a regular skillet you may need to cook the eggs for 20 minutes instead of 15 minutes.

Nutrition

Serving: 170grams | Calories: 213.5kcal | Carbohydrates: 4.8g | Protein: 13.1g | Fat: 16g | Fiber: 0.9g
Tried this recipe?Mention @leanfitketo or tag #leanfitketo!

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