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!
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
Preheat the oven to 375 degrees. Coat a 9x12 baking pan with 1 tablespoon of butter.
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.
Transfer the mixture to the baking pan.
In a large bowl, whisk the eggs and cream. Season with salt and pepper. Pour the mixture over the vegetable-prosciutto mixture.
Bake for 25 minutes, or until the edges are golden and the eggs are just set.
Cool for 5 minutes and then cut into 4 portions.