I’m a fan of food that can be eaten anytime, for any meal, especially since I skip the traditional breakfast most days. But I really like eggs, and egg dishes, like quiche or egg cups - meals usually served in the morning. So making a keto-friendly frittata, to be served for dinner, seemed only logical... and it was.
In case you don’t know what a frittata is, it’s an egg-based Italian dish, like a quiche, minus the crust. What I love about frittatas is that the sky’s the limit when it comes to adding in other ingredients.
I went with a basic ham and spinach version in hopes of getting my clients out of any food ruts they might be in. If there’s one thing I know for sure, the easier it looks to make, the better chance of them actually making it.
This dish is great as a summer dinner because you won’t be stuck in a hot kitchen for hours making it. It’s quick and easy and can become your new “everything but the kitchen sink” dish.
Oh, and did I mention how good the leftovers are? You don’t even need to reheat them - it’s better that way! And if you wanted to throw some avocado on top, I wouldn’t be mad at ya.
I would LOVE to hear what you put into your frittata. And if you were so inclined to snap a pic, upload it too!
Keto Ham and Spinach Frittata
- 8 eggs
- ½ cup of milk or almond milk, if you are dairy-free
- 1 ½ cups of chopped nitrate- and sugar-free ham
- ¾ cup of chopped yellow onion
- 4 packed cups of raw spinach
- 1 cup of shredded cheese, if doing dairy
- 2 tbs olive oil
- ½ tsp of salt and pepper
Preheat oven to 350.
You’ll need to make sure you have a large pan that is able to go into the oven. Use this pan to saute the ham, onion and spinach in the olive oil.
Saute for 5 minutes or until the onion softens and the spinach wilts down.
Put the sauteed mixture into a separate bowl and let cool for a few minutes.
In another bowl, lightly beat the eggs, milk, cheese, salt and pepper. DO NOT over beat. You just want to make sure the whites and the yolks are beaten together.
Spray large pan with olive oil before putting the sauteed mixture and eggs into it.
Let it cook for 5-7 minutes, until the top doesn’t look as wet.
Place the pan into the oven and cook for 13-15 minutes. The top should start to brown.
Be careful when taking the pan out and serving - my handle was hot.
This is AWESOME cold and is great for leftovers the next day.