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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a recipe I created and it has become one of my favorite low carb breakfasts. For the salsa, try and find one as low in in carbs as possible (many have added sugar). I use Pace Chunky Salsa, which only has 1 net carb per two tablespoons. Usually, I serve bacon on the side and use the bacon drippings for the frittata but you could cook and add bacon or a little bulk sausage to this recipe. Pre-cooking the jalapenos kills some of their heat so if you have mild jalapenos to start with you might want to add a pinch or two of cayenne. Ingredients:
4 ounces mushrooms, chopped (about 3 large ones) |
3 jalapenos, finely chopped |
3 tablespoons salsa |
1/3 cup cheddar cheese, shredded |
4 eggs |
1 tablespoon cream |
sour cream |
cooking oil or bacon grease |
Directions:
1. Preheat the broiler to 500 degrees. Move the oven rack to the top.
2. Saute the jalapenos and mushrooms in a skillet with some bacon grease or cooking oil over medium heat until mushrooms begin to brown,.
3. In a bowl, beat the eggs, cream, and salsa together. Add salt and pepper to taste.
4. Pour the egg mixture over the veggies and tilt skillet so the egg mixture coats the pan evenly.
5. Sprinkle cheese over the top.
6. Put under the broiler for 1-4 minutes until cheese is bubbly and fritatta poufs slightly and pulls away from edges of pan.
7. Cut in half and serve with sour cream!
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