I'm just gonna start out by saying that this dish is truly heaven in a pan!

What I love about this super easy dish is that it’s always different.

The ingredients that make up my frittata, depending on what I have at home, usually make my mouth water. 

I’m talking about:

Cheese – my favorites being Feta and Gruyere

Leeks

Parsley

Bacon

Spinach

Mushrooms

Heavy Cream

Well, you get the picture. ALL THE BEST STUFF!

Keeping it extra simple, I only used 4 ingredients for this one (besides the egg and butter). Leeks, parsley, cream and Feta cheese. 

Just saute the leek in butter then add your egg and heavy cream mixture.

That said, on a side note I am literally FORCED (by my kids) to cook bacon anytime I make eggs. So… in this case I used the bacon as a side dish, but other times I crumble it in the frittata. It’s delicious both ways.

Because the bacon aroma draws everyone to the kitchen, I have to hide it under paper towels, or it will be eaten before the frittata is ready!

Back to the frittata which has been cooking on low heat, when it’s about half done I add the fresh parsley.

When the edges begin to get golden, it’s time to add the Feta cheese and place it in the oven on broil.

The best way to do this is to use a cast iron pan with no plastic handles.

You must keep an eye on it because if your oven is like mine, it will cook extremely fast. Luckily, everyone in my family likes it well done, as shown here!

As you can see, it’s still very tender on the inside.

Is your mouth watering right now?

My favorite frittata sides are avocado and bacon. But get creative and let me know what you discover!

feta frittata in a skillet

Rated 5 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Entree

Servings

4

Prep Time

5

Cook Time

20

This keto-friendly, low carb and gluten free frittata is truly ideal for breakfast, lunch or dinner. Be sure to use a frying pan that you can place in the oven for baking- no plastic handles. A cast iron pan is the perfect way to go! You don’t have to stick to leeks and parsley. Use spinach, mushrooms, garlic, tomatoes and your imagination to make your own low-carb keto frittata.

Ingredients

• 2 tbsp grass fed or high quality butter
  

• 1 cup leek, sliced thinly
  

• 1/2 cup parsley, chopped
  

• 1 cup feta cheese, crumbled
  

• 6 eggs
  

• 1/4 cup heavy cream
  

• 1/2 tsp high quality salt
  

• 1/2 tsp fresh ground pepper
  

Directions

1. Preheat oven to 400F. Place a large cast iron frying pan over high heat. Add butter to the pan and saute the leek. Add the parsley and saute for another 2 minutes until it has wilted. Turn off the heat.
   

2. In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until combined. Pour the egg mixture into the pan and Sprinkle the Feta over it.Place the pan into the oven and bake for 20 minutes, or until the egg no longer jiggles.
   

3. Remove from the oven, slice into 4 pie shaped pieces and serve.
   

optional

1. Add bacon, garlic, spinach, mushrooms, any veggie chopped into small pieces, parsley, cilantro, and/or your favorite cheese