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Keto Ham and Swiss Cheese Frittata Recipe


Atkins Keto Ham and Swiss Cheese Frittata
2.6g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:Italian
Cook Time:25 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

24.8g

Protein

24.7g

Fat

0.3g

Fiber

337.3cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 8oz, boneless, cookedFresh Ham
  • 1tablespoonUnsalted Butter Stick
  • 0 1/4cupTap Water
  • 0 1/2medium (approx 2-3/4" long, 2-1/2" dia)SWEET RED PEPPERS La Cena Fine Foods, Ltd.
  • 0 1/2tspITALIAN SEASONING Casa Imports Inc.
  • 9largeEgg (Whole)
  • 3tbspPARSLEY Adams Extract Co.
  • 1cup, shreddedSWISS CHEESE ANCO Fine Cheese a Division of Schratter Foods, Inc.
  • 0 1/2tspSALT Morton Salt, Inc.
  • 2tbsp choppedOnions
  • 0 1/4cupHEAVY CREAM Whole Foods Market, Inc.

DIRECTIONS

  1. Heat broiler.
  2. Melt butter in a large nonstick skillet over medium-high heat; add white onion, diced pepper, cubed ham and half the parsley. Cook 5 minutes, until onion is softened.
  3. Combine eggs, cream, water, salt, Italian seasoning and half the cheese.
  4. Add egg mixture to pan. Cook, stirring constantly, until the eggs form soft, creamy small curds, about 5 minutes. Remove from heat; sprinkle remaining cheese over top of eggs.
  5. Place skillet under broiler; cook until cheese is bubbly and golden, about 3 minutes. Cool slightly. 
  6. To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; top with remaining parsley.
  7. Cut into wedges.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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