Spinach, Tomato, and Cheddar Frittata | Keto, Low-Carb

This gorgeous, easy and delicious frittata is sure to be a hit at any breakfast or brunch. Featuring fresh spinach, bright, flavorful cherry tomatoes, and freshly grated cheddar, it’s a keto-friendly, low-carb dish that can be enjoyed time and time again. A true classic. One carb per serving!

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Peace family,

I feel like I say this to my readers every single week, but this time it’s truer than ever; it does not get any easier than this recipe. You stir, you pour you wait. Okay, there’s a tiny bit of cracking and chopping involved but nothing that even the most inexperienced cook can easily accomplish. Promise. This dish doesn’t require and wacky techniques or exotic ingredients. It’s quick and simple, but has a major payoff.

Y’all this frittata is not only easy and gorgeous, it’s SO flavorful. You’ll find smoked paprika listed in the ingredients and I highly recommend not omitting it. Smoked paprika packs such a dynamic, robust punch and adds a lot of depth to this recipe. It’s one of my all-time favorite seasonings and it truly shines in this dish.

The cherry tomatoes add juicy, delightful, sporadic flavor pockets that don’t overwhelm or compete with the rest of the elements. I guarantee you’ll be glad you added them. As always, I recommend using freshly grated cheddar, but bagged cheese will work in a crunch. It’s not a deal-breaker in this recipe.

I’ve only tested this recipe with fresh spinach leaves; if all you can get your hands on is frozen spinach, then I’d recommend using cheesecloth to remove all of the excess water before using in this dish.

Frittata Versus Quiche

Although quiches and frittatas are very similar (the words are often used interchangeably), one of the key differences between the two is that a quiche is typically cooked using a pastry crust, while frittatas are not. This makes the frittata an obviously better choice for anyone following a ketogenic or low-carb lifestyle. Also, most quiche recipes incorporate more heavy cream than frittatas call for, but I often opt out of using cream at all as you may notice in my recipe.

How to make Spinach, Tomato, and Cheddar Frittata | Keto, Low-Carb

Preheat your oven to 375°

Start by cracking all of the eggs into a large bowl.

Use a whisk to mix/beat the eggs until a smooth, cohesive mixture forms. Try to avoid over-beating or getting the egg mixture too stiff.

Next, stir in all of the seasonings.

Then, gently stir in the chopped spinach, halved cherry tomatoes, and freshly grated/shredded cheddar cheese.

For this recipe I used a 10.25 cast iron skillet to cook my frittata. If you use a different sized pan, you may need to slightly adjust your cook time.

Use a cooking oil/spray to spray the cast iron skillet prior to pouring in the mixture in order to avoid sticking.

Pour the egg mixture into the cast-iron skillet; additional stirring may be needed in order to ensure that the tomatoes and spinach are evenly distributed.

Place the skillet into the oven and allow the frittata to cook for 20 minutes. You may notice some rising, but this will go down after the frittata has been removed from the oven and allowed to cool.

After removing and cooling, you’ll simply slice and serve. Easy, peasy, and only one measly carb per serving!

As usual, try it out and let me know what you think!

Peace,

Adri

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