5 Ingredient Keto Frittata with Beef and Cheddar
Need a delicious low carb breakfast? Try this keto frittata! This cheesy ground beef frittata doubles as perfect for a weekday morning or a brunch with friends.
How to make a keto frittata
Many frittatas may actually be keto already – as long as the eggs aren’t mixed with a ton of regular milk, and as long as there aren’t carb-rich ingredients like potatoes mixed in. But obviously, we’re going to show you our favorite keto frittata recipe here!
All you need to make this are five simple ingredients:
- ground beef
- green chiles
Ground beef at breakfast may seem a little strange, but it’s a great way to include both protein and fat in your morning meal. In this recipe, it makes the dish like a mash up between cheeseburgers and frittata. Yum!
Once you’ve got your ingredients, you’ll use a cast iron skillet to brown the ground beef. Then toss in the scallions, chiles, eggs, and cheese.
Pop the skillet in the oven for about 10-12 minutes and boom – it’s as simple as that! You’ll end up with about 6 servings of frittata.
What kind of ground beef should you use for this keto frittata?
You can use any variety of ground beef that you find at the grocery store – if it has a higher fat content, you just might need to drain off a little fat after you brown the meat so it doesn’t have a greasy mouthfeel.
This recipe only uses half a pound of beef, so I love to open up a pound package and use half for the frittata — and then brown off the other half for some keto taco bowls (if I want to make a half batch of them for lunch or something).
As an aside, if you are looking for a great option for meat delivered right to your home, you can try something like Butcher Box. They offer 100% grass-fed and grass-finished beef, delivered right to your door.
Grass-finished beef may have a bit of a nutritional edge compared to conventional counterparts. It usually has more omega-3s and more CLA – though according to the wife, the clinical significance of those differences is questionable. But hey, if you enjoy it – why not?
Plus, any kind of beef in general can be great to include in the diet thanks to the iron, protein, and B12.
Can you meal prep this recipe?
Yes! You can make this ahead of time on the weekend and put the servings in a food storage container in the fridge. Pull them out over the next 3-4 days for an easy low carb breakfast. Just a quick 30-60 seconds in the microwave and it’s ready to eat.
Modifications to this recipe
If you want, you can add extra non-starchy veggies into this low carb frittata to jazz it up a bit. Here are a few options:
- 2 cups raw spinach – 0.8 g net carbs
- 1 medium zucchini – 4 g net carbs
- 1 cup chopped red bell pepper – 6.5 g net carbs
- 1 cup chopped broccoli – 3.6 g net carbs
- 10 spears of asparagus, chopped – 3 g net carbs
Note that the net carbs are what they’d add to the total recipe (so divide by 6 to see what they’d add to each serving – it’s minimal across the board!).
If you want to add any of these in as an extra component, just toss ‘em in to saute for a few minutes towards the end of browning the ground beef (except the spinach; that can just be added when you add the green chiles).
You can also add toppings to the recipe as desired, like salsa or a keto-friendly ketchup.
As written (i.e. without any modifications), this keto frittata clocks in at just 250 calories per serving, with 17 grams of fat and just 1.5 grams of net carbs.
Here’s the macronutrient breakdown for you:
- Fat – 62%
- Protein – 35%
- Carbs – 3%
I hope you all enjoy this keto frittata as much as we do – if you get a chance to try it, be sure to leave a recipe rating or comment below!
- 8 ounces ground beef
- 3 scallions, chopped
- 4 ounce can green chiles
- 6 eggs
- 1 cup cheddar cheese
- Preheat the oven to 375 degrees.
- In a large cast iron skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat.
- Add the scallions and green chiles and give everything a good stir. Turn off the heat.
- Whisk together 6 eggs in a mixing bowl. Stir in the cheddar cheese. Dump the egg and cheese mixture into the skillet.
- Place the skillet in the oven and bake for 10-12 minutes, or until eggs are fully cooked through (test with a knife through the center). Eat as-is, topped with salsa, or topped with a keto-friendly ketchup.