This Keto Asparagus Frittata recipe gives you a filling, fluffy and tasty breakfast or lunch. Asparagus, mushrooms, cherry tomatoes, eggs, and four types of cheese combined to make a cheezy and delicious low-carb frittata that you can make with just little effort.
Apart from the deliciousness, one of my favorite things about this Keto Asparagus Frittata is that it can be served for breakfast, lunch, or supper just as easily. I really appreciate how adaptable frittatas are since you can pretty much use anything in the fridge to create them.
If you ever wonder “what’s the difference between a Quiche and a Frittata”; they typically look the same but a frittata has no crust, addittionally, unlike a quiche, a frittata is initially cooked on the stovetop while quiche is baked in the oven.
Why you’ll love it
1. Cherry tomatoes are used in this Keto frittata recipe for color and additional flavor. It’s light, fresh, and full of flavor
2. Four types of cheese! Mozzarella, cheddar, and parmesan combined together for the low carb high fat cheesy goodness.
3. It’s very simple to make. Have it for breakfast, lunch, or even dinner, or basically anytime you want!
Ingredients
1 cup Mushrooms sliced
8 eggs
1 cup cherry tomatoes halved
2 tbsp unsalted butter
1 cup shredded cheddar cheese divided
1/2 cup grated parmesan
1/2 cup feta cheese crumbled
1 cup shredded mozzarella cheese
1/2 tsp salt
1/2 tsp black pepper
1 lb asparagus ends trimmed and cut to 1 inch pieces
1/2 cup green onions chopped
How to make:
Pre-heat oven to 350 degrees F.
In a medium bowl, whisk eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.
Melt butter in a 10-inch cast iron skillet over medium heat
Add chopped asparagus and mushrooms, sprinkle with salt, and sauté until tender, about 5 minutes. Add tomatoes and saute for another 2 minutes
Stir the egg mixture and add it to the skillet, folding gently to combine with the veggies. Cook until almost set.
Sprinkle the remaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle the feta cheese on top and green onions.
Bake in the preheated oven until frittata is puffed and cheese begins to turn lightly golden in color, about 10 minutes
Garnish with green onions before serving
Cut into wedges and serve.
What Goes with Keto Asparagus Frittata?
This Keto Asparagus Frittata is great on its own and makes a great cheesy meal, however, what goes with cheese and eggs better than bread? My personal opinion is nothing. But being on our diet we can’t exactly pick up a loaf of french bread. That’s why I love this 7 Minute Keto Garlic Bread, I think these recipes go perfectly together, the four cheeses and the garlicky flavors are always a hit for my family.
Asparagus Frittata
Ingredients
Method
- Pre heat oven to 350 degrees F.
- In a medium bowl, whisk eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.
- Melt butter in a 10-inch cast iron skillet over mediumheat
- Add chopped asparagus and mushrooms, sprinkle withsalt, and sauté until tender, about 5 minutes. Add tomatoes and saute foranother 2 minutes
- Stirthe egg mixture and add it to the skillet, folding gently to combine with theveggies. Cook until almost set.
- Sprinkleremaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle thefeta cheese on top and green onions.
- Bake in the preheated oven until frittata is puffedand cheese begins to turn lightly golden in color, about 10 minutes
- Garnish with green onions before serving
- Cut into wedges and serve.
Love This Recipe? Get the Full Cookbook
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