Within the past week, Jared and I have begun eating much healthier--and ketogenic! Ketogenic eating is a weight-loss inducing, high-fat/low-carb diet infused with paleo habits for an overall well-rounded meal plan. I discovered KetoDiet App and cannot get enough of Martina's blog with delicious recipes! I found this recipe, the "Quick Frittata with Tomatoes and Cheese," on the blog, but tweaked it to the ingredients we had in our kitchen and to an amount of ingredients that suits our liking. I'm not lying, you guys: THIS. IS. FREAKIN'. DELICIOUS!
6 Eggs (we prefer grass-fed, organic)
Herbs of choice (we used oregano and basil, dried)
1/2 medium white onion, chopped
You'll want a cast iron skillet for this recipe, as it requires broiling in the oven. Start by preheating the oven to 400° F on a broil setting. Finely chop (or chop in long slices) half of a medium white onion. Sauté the onion in some olive oil in a small stove-top skillet.Meanwhile, mix the 6 eggs and herbs of choice, whisking these in a separate bowl. When the onions are sautéed brown, add the onions to the egg mixture and evenly spread into your cast iron skillet. Pop the skillet in the broiler for a few minutes until the edges turn opaque. While keeping one eye on the oven, halve your cherry tomatoes and prepare your crumbled feta cheese.
When the frittata is 1/3 of the way cooked (eyeball it), remove the skillet from the oven and add in cherry tomatoes plus feta. Place the pan back in the oven and cook for about 5-8 minutes. You'll know when your frittata is ready. All done! This recipe serves two people (one serving each) and is the perfect alternative to a breakfast diet full of toast, pancakes and all other sorts of bad-for-you carbs. If you'd rather cook multiple pans of this dish to multiply your servings, you should be ableto keep it fresh in the fridge for a few days.
I like to enjoy my frittata with some ketchup (I know, how original)! My mouth waters just looking at these photos again. This is definitely a new favorite in our household, and at 20 minutes tops for prep + cook time, it's just enough time for college students to surrender to cooking.
Pin it for later meal planning!