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Summer Bacon Ricotta Frittata

Summer Bacon Ricotta Frittata


6 eggs

3/4 cup whole fat ricotta

1/3 cup heavy whipping cream

1/4 tsp salt

1/4 tsp garlic powder 

1/4 tsp pepper 

1 oz sliced red onion 

1.5 oz halved cherry tomatoes 

1 oz sliced baby portobello 

1 oz fresh spinach 

2.5 oz sliced yellow bell pepper

4 strips bacon, crumbled 

1/3 cup feta cheese

2 tbsp bacon fat or avocado oil

1 scoop TeamKeto Unflavored C8 


In a bowl whisk eggs, ricotta, heavy whipping cream, salt, pepper, and garlic powder until fluffy. In either a cast iron skillet or ceramic quiche dish, add bacon fat to grease dish. Pour egg ricotta mixture in dish, arrange veggies and submerge them in egg mixture. Top with crumbled bacon and feta. Bake at 350° for 45 minutes or until center is cooked. 

Serve hot, and enjoy! 

Makes 12 servings

Macros per serving: calories 214, fat 18g, protein 11g, net carbs 3g


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