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A slice of Roasted Red Pepper and Ricotta Keto Frittata with spinach and ricotta on a white plate. The plate is set on a colorful floral-patterned cloth beside a skillet containing the rest of the frittata. The frittata appears golden brown and garnished with cracked pepper.

Roasted Red Pepper and Ricotta Keto Frittata

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 276 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1Calories: 276kcalCarbohydrates: 4gProtein: 17gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 398mgSodium: 269mgFiber: 1gSugar: 1g
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