This keto frittata is packed with the good stuff: Cheese, ham, broccoli and MORE CHEESE. This keto frittata is the breakfast of champions but can also be served for brunch, lunch, dinner, a snack, or anytime in between.
Course Breakfast, Main Course
Cuisine American
Keyword Frittata, keto
Total Time 50 minutesminutes
Servings 6
Calories 378kcal
Author Dana DeVolk
Equipment
Cutting board
Measuring cups and spoons
Chef's knife
Whisk
Cheese grater
Large Mixing Bowl
Pie Plate
Oven
Ingredients
1tbspUnsalted Butteror cooking spray
8largeEggs
1/4cupHeavy Cream
1/2tspOnion Powder
1/4tspGarlic Powder
1/2tspSalt
1 1/2cupHam Steakdiced
1cupBroccolichopped
2cupsCheddar Cheeseshredded
2Scallionsthinly sliced
1tspParsleyfinely chopped (optional)
Black Pepperfreshly cracked, to taste
Instructions
Preheat the oven to 350?F. Grease a 9 or 10-inch pie plate with softened unsalted butter or cooking spray, set aside.
In a large bowl, add the eggs and heavy cream. Whisk until combined fully. Add in the onion powder, garlic powder, salt, and pepper. Whisk until combined.
Add in the ham, broccoli, ? of the cheddar, and the scallions. Stir until fully combined. Pour into the prepared pie plate. Top with the remaining cheese. Bake for 35-40 minutes until the top is very slightly golden brown and the center is a tiny bit jiggly. Let sit for 10 minutes, garnish with parsley, slice, and serve.