I can’t take full credit for this keto recipe, Gordon Ramsey definitely gave me inspiration with his bacon, red pepper, pea, and spring onion frittata. But, he didn’t add enough fats for me so I manipulated the recipe a bit to allow for more fats (mushrooms help out with the absorption of those) to create an absolutely delicious breakfast or brunch for you to share and enjoy!
Heck, even I don’t want to share this, so if you’re like me, you can just portion this out into 6 servings and eat it for breakfast, brunch, or dinner on the days to come! If you need to take in fewer calories, feel free to slice this into 8 or 10 slices. A simple bread knife will easily slice through this without breaking up the other ingredients.
Just remember when you’re cooking that it’s always best to add salt and pepper then. Taste as you cook and adjust salt levels as needed. You don’t want to dump it all in at the end because then the salt and pepper won’t have a chance to impart themselves to enhance the flavors of your food.
⬇️ Read the full recipe with full nutrition breakdown of this Bacon, Red Pepper, and Mozzarella Frittata ⬇️
7 slices bacon
1 tablespoon olive oil
4 large mushroom caps
2 tablespoons fresh parsley
½ cup chopped fresh basil
4 ounces fresh mozzarella, cubed
2 ounces hard goat cheese, grated
1 medium red bell pepper
8-9 large eggs
¼ cup heavy cream
¼ cup Parmesan cheese, grated
Salt and pepper to taste
This makes 6 total slices of Bacon, Red Pepper, and Mozzarella Frittata. Each slice comes out to 424 Calories, 34.82g Fats, 3.63g Net Carbs, and 22.9g Protein.
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