My own frittata (recipe)

My own frittata (recipe)
Name	My own frittata
Ingredients	Eggs • Parmigiano-reggiano cheese • Red capsicum • Roma tomatoes • Red shallots • Flat-leaf Italian parsley • Butter • Extra virgin olive oil
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.333333333
Totaltime (in hours)	0.666666666
Keto friendliness	Keto friendly
Calories	237.7
Fat	21.2
Protein	9.2
Carbohydrate	3.3
Fiber	1.3
Net carbohydrates	2
Sugar	1.4
Saturated fat	7.5
Cholesterol (mg)	231.1
Sodium	212.3
Servings	10
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
My own frittata (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

My own frittata (recipe) details

Recipe instructions

1. Dice grilled capsicum, set aside. Finely dice shallots and tomatoes.
2. Break 2 eggs each into 5 separate bowls and season with salt and pepper.
3. In the 1st bowl add the cheese. In the 2nd add the capsicum. In the 3rd add the tomato and shallot. In the 4th add the parsely and add the tapenade to the last bowl. Whisk each bowl until combined.
4. Heat a 20cm non-stick pan, add 15g butter and 20ml evo and cook 1 bowl of egg mixture for 2-3 mins on each side.
5. Place in a 20cm x 20cm x 2cm tray. Repeat with each bowls, stacking the cooked omletes on top of each other.
6. Once all layers are cooked cover with a plate and weigh down, placing in the fridge for at least 1 hour. Remove from tray and cut into 2cm cubes and insert a toothpick in each and serve.
   
   Food tags
   < 60 Mins"

My own frittata (recipe) details

Time:
Prep Time in Hours and Mins:40M

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