After Easter and welcoming my missionary daughter home, I felt like a few weeks on KETO might do my system good. As always, after just a week, I feel less sluggish and more energized. I don’t think I could live the KETO lifestyle forever, but little stretches to get my body in shape, which is then followed by exercise and watching calories proves really helpful!
Breakfast though is always difficult. Normally I am a smoothie kind of gal, and KETO smoothies are not that tasty…. Well, at least to me, and buying the ones online is really expensive! This time around I resolved to plan ahead for breakfast, and one of my plan-ahead meals has been frittatas. I love these! They really only take about 10 minutes to pull together and then 20 minutes to cook. I pop them in the fridge after they are cooked and cooled, and have breakfast all sorted and ready in the morning, One of these can feed those of us doing KETO for 2 days in the morning.
This frittata is fabulous even if you aren’t on KETO, but if you are, make sure to print and save this recipe for sure. It’s a keeper!
Here is what you need to make it:
4 oz sausage or bacon (we like turkey bacon around here)
8 eggs
2 tablespoons heavy cream
12 to 15 drops of hot pepper sauce
2 tablespoons butter
1 chopped bell pepper
1 chopped red onion
salt and pepper to taste
2 cups spinach
1 cup shredded cheese
Here is how to make it:
Preheat your oven to 350.
Crumble sausage in a non-stick, oven-proof pan ( I use a skillet) and brown it until cooked; or cook bacon on a pan in the oven. Once browned, set aside.
Whisk eggs in a large bowl and add hot pepper sauce.
Add butter to the skillet with the sausage or crumble in your bacon. Saute onions and peppers until the onion is translucent. Turn off the heat and remove the pan from the burner. Add the spinach. It only takes a minute to cook down the spinach. Sprinkle the mixture with cheddar cheese and then pour the egg mixture on top. You might have to turn your pan a little with your hand and a hot pad to make sure the egg mixture covers the other ingredients completely.
Place the skillet in the oven and cook for 20 minutes. Remove the skillet once the eggs are set and no longer jiggle.
Cool and enjoy!
Ingredients
- Here is what you need to make it:
- 4 oz sausage or bacon (we like turkey bacon around here)
- 8 eggs
- 2 tablespoons heavy cream
- 12 to 15 drops of hot pepper sauce
- 2 tablespoons butter
- 1 chopped bell pepper
- 1 chopped red onion
- salt and pepper to taste
- 2 cups spinach
- 1 cup shredded cheese
Instructions
- Preheat your oven to 350.
- Crumble sausage in a non-stick, oven-proof pan ( I use a skillet) and brown it until cooked; or cook bacon on a pan in the oven. Once browned, set aside.
- Whisk eggs in a large bowl and add hot pepper sauce.
- Add butter to the skillet with the sausage or crumble in your bacon. Saute onions and peppers until the onion is translucent. Turn off the heat and remove the pan from the burner. Add the spinach. It only takes a minute to cook down the spinach. Sprinkle the mixture with cheddar cheese and then pour the egg mixture on top. You might have to turn your pan a little with your hand and a hot pad to make sure the egg mixture covers the other ingredients completely.
- Place the skillet in the oven and cook for 20 minutes. Remove the skillet once the eggs are set and no longer jiggle.
- Cool and enjoy!
Thanks for stopping in. I hope May is treating you well!
Love,
Jen
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