Keto Italian Artichoke Frittata

Dive into a delightful, low-carb Keto Italian Artichoke Frittata, perfect for any meal. Packed with flavorful artichokes, aromatic herbs, and creamy cheese, it's a satisfying dish that's as nutritious as it is delicious.

Course Breakfast

Cuisine Italian

Keyword Artichoke Recipe, keto breakfast, Keto Italian Artichoke Frittata, Low Carb Frittata

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 290kcal

Equipment

Oven-safe skillet
Mixing bowl
Whisk
Cutting board
Knife

Ingredients

6 large eggs
1 cup canned artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
¼ cup heavy cream
¼ cup diced onion
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
In a medium mixing bowl, whisk together eggs, heavy cream, Parmesan cheese, garlic powder, parsley, and a pinch of salt and pepper until well combined.
Heat olive oil in an oven-safe skillet over medium heat. Sauté diced onions until translucent, about 3-4 minutes.
Add chopped artichoke hearts to the skillet and sauté for an additional 2 minutes.
Pour the egg mixture over the sautéed onions and artichokes, ensuring the ingredients are evenly distributed.
Cook on the stove top for about 5 minutes or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is slightly golden.
Remove from the oven and let it cool for a few minutes before slicing and serving.

Notes

For added flavor, you can sprinkle additional Parmesan cheese on top of the frittata before baking. If you prefer a firmer texture, bake for an extra 5 minutes. This frittata can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition