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Gluten Free Keto Frittata with Avocado
Prep time
Cook time
Total time
Gluten Free Keto Frittata with Avocado
Author: Jan Withington
Recipe type: Breakfast
Serves: 6
Ingredients
- 1 teaspoon McCormick Original Taco Seasoning - gluten free
- 10 large eggs
- ⅓ cup Fetta Cheese Crumbled
- ½ cup grated Monterey Jack Cheese
- ¼ cup heavy cream
- ½ of small jalapeno pepper, thinly sliced
- 3 green onions, sliced
- 1 ripe but firm avocado, sliced
- ½ cup cherry tomatoes, halves
- 4 strips Hempler's Bacon - gluten free
- salt and pepper to taste
- Tabasco sauce
Instructions
- Preheat oven to 400 degrees F.
- Heat a 10 inch cast iron pan to medium heat and cook the bacon until crispy, and chop into small bits, set aside. Discard most of the bacon grease.
- In a large bowl, whisk together the eggs, heavy cream, taco seasoning, the monterey jack cheese, half of the tomatoes, half of the bacon, half of the green onions and few slices of the jalapeno. Pour the mixture into the pan and arrange the avocado on top and sprinkle some fetta cheese. Bake from 15 to 18 minutes. Garnish with remaining fetta cheese, jalapeno, avocado, green onion and tabasco sauce. Serve
