I’m a huge fan of making a frittata on Sunday afternoon and eating it for breakfast during the week. They’re easy to make, good for using up whatever random veggies you have in your crisper drawer, and they keep and reheat very well. You can’t go wrong with a giant open-faced omelet if you’re trying to eat keto.
I made this one on the week of Memorial Day, so I only made 4 servings of this one. Normally I’ll do 6, so my husband can have one too. He doesn’t do the keto thing, so one is about all he can manage. And that’s another great thing about frittatas. The recipes are very scalable and customizable. Need it to be bigger? Add more eggs. Need more fat for your macros? Throw in a quarter cup of heavy cream with them. Need less? Scale back the cheeses or pour off most of the bacon grease. The possibilities are endless.
To start this one, first put your oven on broil with a rack under the broiler. Beat 8 eggs with salt and pepper to taste. If you want to add cream for your fat macros, add 1/4 cup of it here. Fry four slices of bacon in a nonstick skillet and remove when it’s done to your taste, keeping the bacon grease in the pan. If you want to keep this vegetarian, skip the bacon and use a tablespoon of butter instead. While it cooks, thinly slice 2 or 3 jalapeño peppers into rings and remove the seeds. I keep a box of cheap latex gloves around the kitchen for handling hot peppers, so I don’t end up rubbing my eyes later. That is unpleasant.
Pour the eggs into the skillet and allow to firm up a bit around the sides before placing the pepper rings on top in a concentric circle design. They shouldn’t sink too much at this point, but if they don’t remain at least somewhat visible, take them out and wait a minute or two before trying again. Using 3 ounces of cream cheese, place small dollops of it inside each pepper ring. By this point, the frittata should be fairly firmed up except for on top. Crumble the bacon over it and sprinkle 1/2 cup of shredded cheddar cheese on top.
Wrap aluminum foil a few times around the handle of the skillet if it’s plastic, and place under the broiler. Broil until the cheddar melts and the eggs are fully cooked, about 1-2 minutes. Keep an eye on it because it can go from beautiful to burnt fairly quickly. Slice it into four equal slices and either serve it or save it for a quick breakfast during the work week. About 45 seconds in the microwave will reheat it perfectly.
Jalapeno Popper Frittata
Ingredients
- 8 large eggs
- 1/4 cup heavy cream optional
- 1/2 tsp Kosher salt
- 2-3 fresh jalapeno peppers
- 3 ounces cream cheese
- 4 slices bacon
- 1/2 cup shredded cheddar cheese
Instructions
- In a non-stick skillet, fry the bacon. When it's done, remove it to a plate lined with paper towels to drain and cool off. Leave the bacon grease in the skillet with the heat on medium-low.
- Set your oven on broil and move a rack to the top.
- While the bacon is cooking, slice the peppers into thin rings and remove the seeds. Set them aside.
- Whisk together the eggs, cream (if using) and salt. Pour into the hot skillet.
- When the sides of the frittata begin to firm up, place the pepper rings gently on top of the eggs in a concentric circle pattern, starting on the outside edge and working your way to the center. Place a dollop of cream cheese inside every pepper ring.
- Crumble the bacon on top of the frittata and sprinkle with the cheddar.
- If your nonstick skillet has a plastic handle, wrap a piece of aluminum foil around the handle at least 3 times. Make sure that the foil is long enough to cover the entire handle from base to end.
- Place under the broiler until the cheese is melted and the eggs are set, 1-2 minutes.
- Macros, counting 1 tbsp of bacon grease, not counting the optional cream: 335 calories, 2 grams net carbs, 20 grams protein, 27 grams fat.
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