Hakuna Frittata

Why that title? Well, a frittata is one of those lovely keto foods, that is really easy. Basically, you make the egg batter and then throw whatever you have on hand, on top and you have a frittata (fancy speak for egg pizza!). The egg batter can be as simple as some eggs and cream, or you can try adding cream fraiche, sour cream, mascarpone or ricotta (as I did below), any of these in combination with the eggs will make a nice egg batter for your frittata base.

The next best part about a frittata is you can have it made and served within about 15 mins. this is great for those days, you just want to do something fast and easy. The other great thing about frittatas, they are a great any meal recipe. Most people probably associate it as a breakfast food, due to the similarities between this and an omelet. The versatility of the frittata is limited only by your imagination. I have combined many different left-overs into many different versions and its pretty hard to screw them up (okay, sauerkraut wasn’t my best idea).

Yet another hakuna frittata trait-is the make-one-ahead-ability (so, probably just hit my quota of made-up words for the month) of this food. Make it and cut it into 4 servings and box it up for lunch, and put in the fridge. Most versions are not too messy to pack, re-heat easily in a microwave and reduce the monotony of the traditional salad or sandwich lunch item.

Keto Italian Frittata
Prep Time
3 mins
Cook Time
10 mins
Total Time
13 mins
Course: Breakfast
Cuisine: Keto
Servings: 4 servings
Calories: 350 kcal
  • 1/3 cup mascarpone cheese may use cream cheese
  • 1/3 cup ricotta cheese
  • 4 eggs
  • 1 Tbsp Italian herbs fresh or dried
  • 1 tsp minced garlic
  • 1/2 cup arugula chopped
  • 2 green onions finely chopped
  • 1 mini bell pepper finely chopped
  • 1/4 cup herbed cream cheese such as Boursin brand (or make your own)
  • 3 slice cheese
  • salt and pepper to taste
  1. Add a couple tablespoons of oil to a fry pan and heat oil on medium high heat. Meanwhile in a medium bowl, cream together ricotta and mascarpone.

  2. Add eggs, garlic, and Italian herbs

  3. Beat mixture until eggs are completely blended.

  4. Pour mixture into a hot pan and cover with a lid.

  5. Keep covered until egg mixture is completely cooked through and puffs up to lid

  6. Remove pan from heat and add herbed cream cheese spreading it a bit. Then add remaining ingredients

  7. Replace lid until cheese has melted-serve hot

Recipe Notes

total fat 26.2 g

net carbs 4.0 g

protein 20.0 g


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