Low Carb Breakfast Frittata

Preparation: 20 mins

Cooking Time: 20 mins

Servings: Serves 3-5 ppl

Breakfast Frittata

Ingredients

1. 10-12 eggs
2. 1 tbsp grass-fed butter
3. 3-5 garlic cloves
4. Prosciutto/Bacon
5. 1 Whole Zucchini
6. 1/2 onion chopped
7. Baby Spinach Leaves
8. 1-2 oz of Parmigiano Reggiano
9. 1 oz Goat Cheese
10. Italian Seasoning (Parsley, Basil, Rosemary, Thyme, etc)
11. 1 tbsp of Paprika
12. Salt and Pepper for taste
13. Avocado Oil/Butter

Substitutes

1. Can use any combination of vegetables like Brocolli/ Mushroom, Bell Peppers, etc and ground beef/turkey for meat alternatives.
2. It also works great without any meats or with any mocked meats options too.
3. Parmigiano Reggiano can also be substituted for Pecorino Romano/Asiago/Grana Padano as an alternative.

Method

1. Whisk the eggs in a large bowl. Add some Parmigiano-Reggiano to the egg mixture.
2. Add salt, pepper, Paprika, and Italian Seasoning to taste.
3. To a large cast-iron/any oven-safe pan, add a tbsp of butter, saute the onions. Saute the onions for at least 5 minutes to get a caramelized sweet flavor.
4. Now add other chopped vegetables and saute for 1 minute before adding the egg mixture.
5. Gently keep mixing the egg with the vegetables on the pan at low heat for a couple of minutes.
6. Now top it with bacon crumbles/prosciutto slices and crumbled goat cheese.
7. Now place the pan into a pre-heated oven for about 25 minutes at 350 F.
8. Finally, broil it for 1-2 minutes to get a nice crispy surface at the top.
9. After taking it out of the oven, sprinkle some parsley for garnishing. 
10. Let the Frittata cool a little bit before slicing through it.

Meal Prepping Ideas

1. This can be scaled up or down based on the need. 
2. It will last in the fridge for up to 2-3 days. and up to 2 weeks in the freezer stored in an air-tight container.
3. It can be reheated in the microwave/oven the next day.