The Keto Reset Diet by Aliza Schoens - HTML preview

Serves 6 / Prep time: 10 minutes / Cook time: 15 minutes

Frittatas can be depicted as prepared omelets or as crustless quiches, however regardless the portrayal, they are heavenly and straightforward. Any kind of mushrooms can be utilized for the formula relying upon what you like for sure you have in your fridge. Assuming you need to utilize portobello mushrooms, scoop out the dark gills so your eggs don't turn an unattractive dim.

2 tablespoons oliveoil
1 cup sliced fresh mushrooms 1 cup shredded spinach

6 bacon slices, cooked and chopped 10 large eggs, beaten

½ cup crumbled goat cheese Sea salt

Freshly ground black pepper

1. Preheat the broiler to 350°F.
2. Place an enormous ovenproof skillet over medium-high warmth and add olive oil.
3. Sauté the mushrooms until gently caramelized, around 3 minutes.
4. Add the spinach and bacon and sauté until the greens are withered, around 1 moment.
5. Add the eggs and cook, lifting the edges of the frittata with a spatula so uncooked egg streams under, for 3 to 4 minutes.
6. Sprinkle the top with the disintegrated goat cheddar and season gently with salt and pepper.
7. Bake until set and gently caramelized for around 15 minutes.
8. Remove the frittata from the broiler, and let it represent 5 minutes.
9. Cut into 6 wedges and serve right away.

SUBSTITUTION TIP If you don't like goat cheese, feta tastes better when paired with the other ingredients in this dish. Feta is higher in fat and less protein than goat cheese, so keep that in mind with your ketogenic macros.

PER SERVING Calories: 316; Fat: 27g; Protein: 16g; Carbs: 1g; Fiber: 0g; Net Carbs: 1g; Fat 80%/Protein 16%/Carbs 4%