Easy Frittata/Quiche [Keto]

Hey ya’ll! I guess I should start by saying Merry Christmas, Kwanzaa, Hanukkah and holidays to everyone celebrating! This is one of my favorite times of year. I love how kids are so excited for all of the festivities and how much nicer adults are in general. Maybe it’s all of the spiked egg nog? Either way, I love it. Lol. For me, this is a time to reflect on my life and all that I have to be thankful for. To go to a church service with good music and a hopefully some kind of a Christmas play featuring really cute children making people laugh when they really shouldn’t be. It’s all so perfect! Another thing I love during this time? FOOD…Obviously! From the prime rib that always makes it to our dinner table to the desserts (one coming to you guys soon!) to the breakfast and brunch and potlucks. Tis’ the season for good eating. In that light, I wanted to bring you all a super easy, flavorful and delicious recipe that you can make in one pan as a frittata or add to a pie crust if you’re feeling fancy AF.

I weighed my pie crust down here with sugar to get toasted sugar to use for my desserts. I now see some is on the pie plate!

I weighed my pie crust down here with sugar to get toasted sugar to use for my desserts. I now see some is on the pie plate!

I think the most overlooked thing on Christmas is breakfast. It’s often overshadowed by being squished between the opening of gifts and Christmas dinner. And while both of these things are great, neither is the most important meal of the day! When we were younger, we would wake up extra early so a traditional breakfast of eggs, waffles or pancakes, bacon and breakfast potatoes would be served. As everyone is an adult now, we push gift opening back so people can sleep in (Praise!) and serve more of a brunch style meal. I love this because it’s more laid back and always includes some sort of boozy punch or mimosas. My contribution is usually 2-fold, cinnamon rolls and this egg dish. My favorite thing about this dish is that I don’t have to wake up early to make it. It’s fully able to be made almost fully made ahead of time, leaving only the assembly and baking for the day of. 45 minutes before you want to eat it. I mean, yes! It’s also a great portable option that’s easily reheated without a lot of fuss and it’s super KETO! Which, if you’re focusing on low carb at all, this is perfect! When you’re ready to assemble, just layer your veggies and meat, top with cheese and then pour in your eggs custard mixture. Bake for 35-45 mins or until the eggs are set and let it cool for 10 mins. Then eat it all up!


This recipe features peppers, onions, pureed garlic and spinach as a vegetable base that is sauteed until tender to develop flavor. By request, the one in photos of this post features bacon, but you can completely leave out the meat and it’s still super delicious! I personally like to make mine with vegetables only and serve meat on the side. This makes it easy to bring to a potluck or serve for a breakfast or brunch and mostly anyone can eat it! As far as the dairy in this recipe goes, I call for heavy cream to make a fluffy, luxurious feeling dish, but you can use half and half or simply whole milk if you decide to. Just remember to keep your dairy as fresh as possible for a fluffy bake. If you’re dairy free, sub the heavy cream for a non-dairy half and half as it will bake up similarly. For eggs, just like the cream, be sure to use eggs that are fresh in order to get the fluffiest bake. If you decide to use a crust to make a quiche version, be sure to blind bake your crust partially so that your crust doesn’t end up pale and gummy which will make your finished pie taste gummy and greasy. That is not what you want! Instead, bake it partially which will allow your final crusty to be crisp and flaky with the right amount of buttery flavor. Perfection!


Feel free to mix up this recipe as you see fit! I basically use the egg and milk measurements as my base, always add 2 cups of cooked veggies, 1/2 cup of cheese of some sort and if using, 1/2-1 cup cooked meat., such as bacon. Like I said, this is a fully customizable recipe, so if you make this, let me know what combinations you choose. Here are some of my favorites:

  • Italian: spinach, sundried tomato, onion and basil. Add crispy proscuitto on top right before it goes in the oven as a meat option.

  • Garden: the same veggies in this recipe, plus mushrooms, tomatoes and green peppers. Try with gruyere for a nutty, melty cheese.

  • Fully loaded: add small diced cooked potatoes, onion, sausage, green onions and cheddar. Replace 1/4-1/2 cup of the cream with sour cream.

Don't forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtubeinstagram, twitter, facebook and pinterest!

frittata, quiche, keto
breakfast, keto, eggs, one pan
Yield: Serves 8 (1 deep dish 9" quiche or 2 regular 9" quiches)Pin it

Easy Frittata Recipe [Keto]

A super easy template for an amazing frittata every single time! Only 227 calories and under 3g carbs per serving, this is a fantastic keto breakfast item that’s perfect for Christmas or New Years brunch. Loaded with veggies and fluffy egg goodness. Bonus: There are 4 recipes included to have a frittata to fit every mood!

prep time: 10 minscook time: 45 minstotal time: 55 mins


  • 1 tbsp olive oil
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 small onion, diced
  • 1 tbsp garlic puree
  • 1 tsp Italian seasoning
  • 1 tbsp kosher salt, divided
  • 2 tsp black pepper, divided
  • 4 strips bacon, diced (optional)
  • 1 pie crust (optional)
  • 1 12 oz bag baby spinach, chopped
  • 6 eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup colby jack cheese


  1. Preheat oven to 375 degrees and place rack in middle of the oven. Heat an oven safe skillet over medium heat and add olive oil when ready. If making a quiche, blind bake your crust for about 8 minutes and remove from the oven.
  2. To the pan, add the onions and peppers. Cook until softened, about 4 minutes.
  3. Next, add in garlic puree, 1 tsp salt, 1 tsp pepper and italian seasoning and cook for 2 minutes Add in spinach, working in batches if necessary and cook until wilted. About 4 minutes.
  4. Remove vegetables from pan and allow to cool slightly. If using bacon, cook in the same pan until crispy. About 5 minutes. Remove and drain on paper towel.
  5. In a separate bowl, combine eggs, heavy cream and remainder of salt and pepper. Whisk until the egg yolks are well mixed and mixture is pale yellow. If you are assembling ahead of time, jump to the notes for instruction, otherwise, continue.
  6. If you are making a frittata, layer your vegetables and meat in the pan and distribute evenly. Next, layer on cheese and pour over egg custard mix.
  7. Bake for 35-45 minutes or until the eggs have set. You can also check by temperature, making sure it has reached 160 degrees internally. If dish begins to brown too much, tent with foil and continue cooking.
  8. Carefully remove on oven and allow to cool for 10 minutes. Cut into 8 servings and serve immediately. to save Enjoy!


To make ahead, cook vegetables and meat and mix eggs and cream. Store vegetables and meat separately from egg custard mixture. When ready, assemble as in the directions. If using a pie crust, fee free to blind bake ahead of time.



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