Keto Frittata Loaf
Updated: Jan 14
This Keto Frittata Loaf is amazing and can be eaten at any time of the day. It is cheap to make and will not disappoint. It is a great meal to make to use up any leftovers you have stored in the fridge. I generally make this on a Sunday and use it for my lunches for a couple of days!
Add a bit of zing, paired with www.glamjamskapiti.com Tomato Salsa Relish!
2T crushed garlic
1t onion powder
2tsp Italian herb blend
1C grated cheese of your choice
4 rashers of bacon (or meat of your choice)
100ml of cream (or an alternative of your choice)
1C keto-friendly vegetables
recipe makes about 8 slices.
Turn your oven on to 190c bake and line a loaf/bread tin with baking paper.
Place your eggs, cream, garlic, onion powder and Italian herb blend into a blender and blend/mix until all your ingredients are combined. Should be about 2 minutes.
Cook your bacon. I used our George Forman to cook the bacon.
While your bacon is cooking, grate your cheese and chop your tomatoes and keto-friendly veggies into small pieces or grate. I have used grated zucchini from our garden.
Chop your cooked bacon into small pieces (don't forget to eat some)!
Layer your chopped or grated ingredients into the loaf/bread tin. (save a little cheese for the top)
Tip your egg and cream mixture into the loaf/bread tin.
Sprinkle your leftover grated cheese on top of the mixture.
Once your oven has preheated place the loaf/bread tin into the oven and bake for 40-50 minutes. The cheese should be nice and brown and the loaf firm to the touch.
Wait till the loaf has cooled before cutting it into slices.
You will not be disappointed by this amazing recipe. The best thing about this recipe is that it uses up all your leftovers, leaving you with less waste. Once cooled you can enjoy your frittata loaf with a salad or steamed keto-friendly veggies. Yummy!