Need a low carb breakfast that will both feed AND please a crowd? This roasted red pepper and ricotta Keto frittata is not only fun to say, it’s also super easy to make and so delicious!
Join the Facebook Keto Recipe and Support Group
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
Roasted Red Pepper and Ricotta Keto Frittata
Whether you have guests in town or you just want to do a little breakfast meal prepping, this roasted red pepper and ricotta Keto frittata is just what you need! It’s easy to make, uses less than 10 ingredients, and is packed with delicious flavor.
Plus, there are only 3 net carbs per serving! And with 21 grams of fat and 17 grams of protein, it will definitely keep you feeling full and energized for hours.
All you have to do is cook the peppers and spinach in an ovenproof skillet, add the egg mixture, drop some dollops of ricotta on top, and throw it in the oven. How easy is that?
The result is a low carb breakfast that’s big on taste and oh-so-satisfying!
Ok, I’ll admit it… half the reason I love this recipe is because it’s just so much fun to say “ricotta Keto frittata!” The fact that it’s easy and tastes so good are just added bonuses.
So the next time you’re making brunch for a crowd or just want to treat yourself to a wonderful frittata, definitely give this recipe a try!
What Kind Of Ricotta Should I Use?
When it comes to Keto recipes, I definitely recommend using whole milk ricotta.
Any time you see low-fat products, you can be sure they include added sugars. That’s the only way to make things taste good when you remove the fat… seriously!
For example, 1 cup of whole milk ricotta contains around 7 grams of carbs. The same serving of ricotta made with part skim milk jumps to 13 grams of carbs — almost double the amount!
So grab that whole milk ricotta, add it to your frittata, then use the rest in a deep dish keto meat lasagna (say that whole thing three times fast)!
How Many Carbs In A Frittata?
Well, my friends, that depends on what goes in your frittata!
Many traditional recipes include potatoes, which can add to the carb count pretty quickly. Also, recipes that use skim milk or low fat cheeses will also have more carbs and sugar.
And if you order a frittata in a restaurant, there’s no telling what they may use to thicken it. For example, the Frittata Rustica at First Watch has 19 grams of carbs!
But if the base of a frittata recipe is mainly eggs, cream, and full-fat cheese, it should be pretty low in carbs. Case in point: this ricotta Keto frittata!
The entire recipe makes 4 servings, and each serving has 4 grams of carbs and 1 gram of fiber. That’s 3 net carbs per serving! Even if you were hungry enough for one-and-a-half or two slices, it would still be a pretty low carb meal.
Can You Store Leftover Keto Ricotta Frittata?
Absolutely! Just cover and then store in the refrigerator for 3-4 days.
When you’re ready for more, you can eat leftover frittata straight out of the refrigerator, let it come to room temperature, or warm it up in the microwave or oven. No matter what you choose, it will still be delicious!
How To Make Roasted Red Pepper and Ricotta Keto Frittata
Preheat the oven to 400 degrees. In a mixing bowl, combine the eggs and heavy whipping cream.
Heat the olive oil over medium heat on the stove in a deep sided ovenproof skillet. Add the roasted red peppers, spinach, and garlic to the skillet.
Cook until the spinach is just starting to wilt, then pour the egg mixture into the skillet.
Add dollops of the ricotta cheese over the top of the eggs. Sprinkle on salt and pepper to taste.
Transfer the skillet to the oven, then bake for 15-20 minutes until the frittata is completely cooked through.
Other Breakfast Options From The Keto Option That You Might Like
- 1 tablespoon olive oil
- 4 pieces of roasted red peppers chopped
- 3 cups spinach raw
- 2 teaspoon minced garlic
- 8 large eggs
- ¼ cup heavy whipping cream
- salt and pepper to taste
- ½ cup ricotta cheese
Preheat the oven to 400 degrees.
In a mixing bowl, combine the eggs and heavy whipping cream.
Heat the olive oil over medium heat on the stove in a deep sided ovenproof skillet.
Add the roasted red peppers and spinach to the skillet, and cook until the spinach is just starting to wilt.
Pour the egg mixture into the skillet.
Add dollops of the ricotta cheese over the top of the eggs.
Sprinkle on salt and pepper to taste.
Transfer the skillet to the oven, and bake for 15-20 minutes until completely cooked through.
Amount Per Serving: Calories: 276Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 398mgSodium: 269mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 17g
Nutrition is calculated using a third party plug-in. It is best to always validate!