Eggs are a staple part of a ketogenic breakfast, but they are can boring after a while. Shake up your current keto breakfast with this mushroom frittata! It combines mushrooms, asparagus, and eggs into a delicious skillet-baked dish.
You can add onions, cheese, or peppers to your taste preferences if you'd like to add a bit more variety into the dish.
Preheat the oven to 400°F (204oC).
Add the eggs and water to a bowl and whisk well. Set aside.
Heat the oil in a cast-iron skillet, or another oven-proof skillet, over medium heat.
Add the mushrooms and asparagus and cook until the mushrooms have softened and the asparagus is fork-tender, five to seven minutes.
Stir in the green onion, salt, and pepper, and continue to cook for another minute until the green onions have softened.
Pour the whisked eggs into the skillet with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs.
Transfer the skillet to the oven.
Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the center of the pan.
Let sit for five minutes before cutting into wedges.
Season with additional salt and pepper if needed and enjoy your mushroom frittata.
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
