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Sheet Pan Frittata

By Jason Fung, MD

Sheet Pan Frittata

Keto sheet pan frittata is a great way to feed a crowd or meal prep for the whole week. It’s so easy to make and you can add any of your favorite low carb ingredients. Recipe from All Day I Dream About Food
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Light Meal
Cuisine American, Italian
Servings 8
Calories 312 kcal

Ingredients
  

  • 2 cups broccoli frozen, chopped, thawed
  • 6 oz cheddar cubed
  • 12 large eggs
  • 3/4 cup ricotta cheese whole milk
  • 4 cloves garlic mined
  • 1 tsp salt
  • 1 tsp pepper
  • 6 pieces bacon chopped and cooked crisp

Instructions
 

  • Preheat the oven to 375F. Lightly grease a 15x10 jelly roll pan and line with parchment. Grease the parchment.
  • Scatter the pan with the chopped broccoli and cubed cheddar.
  • In a blender or food processor, combine the eggs, ricotta, garlic, salt, and pepper. Blend on high until well combined. Pour over the broccoli and cheddar. Sprinkle the top with chopped bacon.
  • Bake 20 to 30 minutes, until the frittata is cooked through in the center and firm to the touch. Remove and let cool 5 minutes before cutting into slices and serving.

Nutrition

Nutrition Facts
Sheet Pan Frittata
Amount per Serving
Calories
312
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
324
mg
108
%
Sodium
 
666
mg
29
%
Potassium
 
259
mg
7
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
20
g
40
%
Vitamin A
 
862
IU
17
%
Vitamin C
 
21
mg
25
%
Calcium
 
256
mg
26
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, Italian, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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