Easy Frittata Recipe

Low Carb and Delicious!

I love making an easy frittata recipe. Making a frittata is probably one of the simplest, yet most nutritionally balanced recipes you can make for yourself and your family. You can make a frittata from a huge variety of ingredients but for this one I had some leftover sundried tomatoes to use up. You never know when inspiration will strike! Necessity really is the mother of all invention!

If you don’t have a red bell pepper don’t sweat it, use yellow or orange or skip it altogether.

You could use tarragon or thyme or oregano instead of Italian seasonings.  I didn’t use salt and pepper because the cheese is plenty salty and the jalapeño in the Monterey Jack lends a pretty good fiery kick all on its own.

This is what I came up with. 

Sundried Tomato Frittata (Low Carb)

Makes 4 generous servings

Per Serving:

Calories: 405

Protein: 25.5g

Carbs: 15.4g

Fat: 27g

Fiber: 3g

Net Carbs: 12.4g

(26% Protein, 60% Fat, 14% Carbs)

Ingredients:

8 large eggs

3 oz cheddar, shredded

3oz Monterey Jack cheese with jalapeños, shredded

1 cup finely chopped shallots or onion

1 cup finely chopped red bell pepper

½ cup slivered sundried tomatoes

1 cup sliced black olives

1 tsp Italian seasoning

1 tbsp butter to grease the baking dish

Instructions:

Preheat the oven to 350F.

Use the butter to generously grease an 8 x 8 glass baking dish.

In a large bowl, beat the eggs. Thoroughly mix in the remaining ingredients. Pour the egg mixture into the greased dish.

Place in the middle of the oven and bake for 45 minutes or until a knife inserted in the center of the dish comes out clean. Let sit for 10 minutes. Use a knife to loosen the edges. Cut into 4 pieces.

Keeps well in the fridge for a few days. Can be frozen.

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