KETO RECIPE: Denver Prosciutto Frittata

Frittatas are one of my all-time favorite breakfasts. Making these is so much faster than making omelets since you can mix everything together and just throw it in the oven. I don't add cheese to my frittatas because I find them fluffier without, but you can if you wish. I'm calling this one a "Denver" frittata, but replacing the usual ham with prosciutto because I believe prosciutto makes everything better!

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Denver Prosciutto Frittata

Serves 4

Prep: 5 minutes

Cook: 30 minutes

INGREDIENTS

  • 2 tablespoons butter or ghee, divides

  • 1/4 cup chopped green, red or yellow bell peppers

  • 1/2 onion, chopped

  • 4 ounces prosciutto, chopped

  • 8 eggs

  • 1 cup heavy whipping cream

  • Salt and pepper

DIRECTIONS

  1. Preheat the oven to 375 degrees. Coat a 9x12 baking pan with 1 tablespoon of butter.

  2. In a skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the pepper and onion, and cook for about 4 minutes, until softened. Remove the skillet from the heat, add the prosciutto, and mix well.

  3. Transfer the mixture to the baking pan.

  4. In a large bowl, whisk the eggs and cream. Season with salt and pepper. Pour the mixture over the vegetable-prosciutto mixture.

  5. Bake for 25 minutes, or until the edges are golden and the eggs are just set.

  6. Cool for 5 minutes and then cut into 4 portions.

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischProtein, Breakfast