whole 30 | The Artful Gourmet :: Food Stylist | Photographer | Blogger

April 14, 2021August 25, 2021

Keto Bacon & Cheese Egg Muffins

Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.

I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.

They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.

First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.

They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.

Bring on Spring!

#Keto Bacon & Cheese Egg Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 12 egg muffins

Serving Size: 1

These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.

Ingredients

Cooking spray
5 slices applewood smoked bacon
1 tablespoon olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons minced chives
8 large eggs
3 tbsp. half and half
1/2 tsp. red pepper flakes
Himalayan pink sea salt
Freshly ground black pepper
1/2 c. shredded Cheddar
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
Bake until cooked through and golden, about 25-30 minutes.
Let the muffins cool for a few minutes before serving.
Store in the fridge in an airtight container until ready to eat.

Notes

Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.

https://www.theartfulgourmet.com/2021/04/keto-bacon-cheese-egg-muffins/

January 16, 2021September 6, 2023

Sausage, Kale and Veggie Soup {Low Carb / Keto}

Whenever it’s cold outside, I crave a big pot of #soup or stew to warm my bones and forget that its Winter outside…I’m used to the NY Winters I grew up with, but down here in Florida it’s a little crazy for it to be so chilly right now!

So I made a big pot of this #delicious Sausage, Kale and Veggie Soup, which seemed perfect for a major binge-watching session of Bridgerton on Netflix. (Have you seen it yet!? #OMG I am in #love with that show! No time for a full review here but I’ll talk more about that later in my Winter #2021 Things I Love post coming up next week..A must see if you like historical dramas!)

Not only is this soup super comforting, but it’s #healthy, #lowcarb and #keto-friendly and quite filling too! I made it with some spicy ground Italian sausage (you can also use sweet sausage instead if you like less heat), a few big handfuls of fresh baby kale, and sautéed lots of fresh veggies too – carrots, celery, garlic, onions, parsley and zucchini. Then I simmered it all together with some beef broth, Everglades seasoning, Italian seasoning, olive oil + red pepper flakes into a big pot of goodness.

I topped it off with more fresh parsley and grated Parmesan cheese and went. to. TOWN. And of course served it with a glass of crisp white wine to go with.

Feel free to substitute #vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets / cauliflower rice instead of the Italian sausage if you want to make the soup #vegan or #vegetarian…but you might want to add more seasonings and a little more olive oil if not using sausage to amp up the flavors. You can also use ground turkey or chicken instead of sausage if you prefer… (not vegetarian but a little healthier and less fat). And it’s just as delicious with chicken broth or veggie broth too.

Anyway you make it, I hope you enjoy and stay warm! What better way to spend a weekend afternoon than a good show and some comfy soup? 🙂

Sausage + Kale Veggie Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 8

Serving Size: 1 1/2 cups

This is a super delicious and comforting soup for the Winter made with Italian Sausage, Baby Kale, and lots of veggies like carrots, celery, garlic, onions, and zucchini all simmered together into a big pot of goodness. Topped with fresh parsley and Parmesan cheese - all you need is some crusty Italian bread and a glass of crisp white wine to make it a healthy meal. Enjoy!

Ingredients

2 tablespoons olive oil, divided
1 pound ground Italian sausage (sweet or spicy)
2 carrots, chopped or sliced
1 onion, chopped
2 celery stalks, sliced
3 cloves garlic, minced
Sea salt and pepper, to taste
5 cups beef broth (or chicken or vegetable)
1 zucchini, halved and sliced
1 teaspoon garlic powder
1/2 teaspoon Everglades seasoning (or seasoned salt)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
1 teaspoon Italian seasoning
2-3 cups fresh baby kale, shredded
1/4 cup fresh parsley, chopped, plus extra for garnish
1/2 cup Parmesan cheese, plus extra for garnish

Instructions

Sauté 1 pound ground Italian sausage in 1 tablespoon olive oil over medium-high heat in a Dutch oven for about 5 minutes until sausage was no longer pink; remove from pot with a slotted spoon into a mixing bowl.
Add the carrots, onion, celery, and garlic into the same pot with additional tablespoon olive oil, salt and pepper (to taste), and cook for another 5 minutes until veggies are soft.
Add the cooked sausage back in to the pot and add the broth, sliced zucchini, Everglades seasoning (or seasoned salt), garlic powder, red pepper flakes (if using), tomato paste, Italian seasoning; bring soup to a boil.
Reduce heat and simmer the soup over medium-low heat for 10-15 mins. Add two large handfuls of fresh baby kale (about 2-3 large cups), and chopped fresh parsley; simmer another 5-10 mins until the kale is wilted.
Stir in 1/2 cup grated Parmesan cheese at the end and serve hot with a little more cheese on top. Garnish with additional fresh parsley and serve with a glass of wine and crusty Italian bread, if desired.

Notes

You can sub vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets/rice instead of sausage to make it vegetarian...you might want to add more seasonings to taste, and add a little more olive oil if not using sausage for amped up flavors.

You can also use ground turkey or chicken instead of sausage if you prefer. (not vegetarian but a little healthier and less fat).

https://www.theartfulgourmet.com/2021/01/sausage-kale-and-veggie-soup-low-carb-keto/

More soup recipes you may enjoy:

Classic Minestrone Soup

French Lentil Vegetable Soup

Veggie and Bean Soup

April 21, 2020March 15, 2023

Pizza Zucchini Boats {Keto + Low Carb}

These adorable Pizza Zucchini Boats are the perfect remedy for a #keto and #lowcarb diet when you’re craving some major comfort food but don’t want to get weighed down with carbs. Especially during this #coronavirus nightmare when all I want to do is eat a huge bag of Reese’s Peanut Butter Cups and Salt and Vinegar potato chips in one sitting to calm my anxiety.

And they’re really easy to make! They’re basically a cross between #lasagna and #pizza and stuffed zucchini all in one lovely concoction. They have a cheesy, creamy filling made with ricotta (or cottage cheese), parmesan cheese, shredded mozzarella and seasonings like sea salt and pepper, dried basil, minced onions and garlic, all baked into a bubbly tray of love in the oven.

First I washed and halved the zucchini (I used 4 medium-large ones), cut the ends off first then cut in half, and scooped out the flesh and chopped it up a bit.

Next I mixed in some dried onion flakes and garlic powder with some dried basil, sea salt and freshly ground black pepper and sautéed the mixture in some olive oil for a few minutes. You can also use fresh onion, garlic and basil here if you have it on hand. Red pepper flakes could be fun too for some heat.

Then I added the cooked zucchini mixture to a medium prep bowl with the cottage cheese (or ricotta if using), 1/2 cup mozzarella, shredded parmesan cheese and mixed it together with the marinara sauce for the filling.

I stuffed the zucchini shells with the mixture then topped them with additional 1/2 cup of mozzarella cheese.

I topped them off with baby pepperoni slices and placed them on a foil-lined baking sheet. Baked at 425 degrees F for 20-30 mins until the cheese was melted, bubbly and golden.

Let them cool for a few minutes before serving (they are super hot!), and garnish with more basil and a dash of sea salt and extra pepper or Parmesan cheese if you like. (the more cheese the better in my opinion!)

You guys! These are so good you’ll never miss the crust. I promise. Look at all the bubbly cheesy goodness.

And you can stuff your face during the #pandemic guilt-free. Grab a glass of wine to go with them while you’re at it to make the experience even more amazing….Whoo Hoo! Your life will seem somewhat normal again, at least for a moment.

[mv_create title=”Pizza Zucchini Boats {Keto | Low Carb}” type=”recipe” thumbnail=”https://www.theartfulgourmet.com/wp-content/uploads/2020/04/Zucchini-Hero-2.jpg” key=”1″]

Enjoy.

Other Zucchini Recipes you may enjoy:

Stuffed Zucchini

Zucchini Pizza Bites

Zucchini Pizza Bake

April 3, 2020March 15, 2023

Low Carb Almond Flour Bread {#Keto, #Paleo, #Gluten-Free}

This Almond Flour Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!

Almond flour is a great source of natural fiber and protein and serves as a perfect base for making this bread. (I particularly like Bob’s Red Mill brand which is superfine ground). Coconut oil is also an excellent source of healthy fats while the eggs (a superfood!) offer up protein and amino acids.

This recipe is perfect for avocado or egg salad toast, sandwiches, or even torn up to use in a low carb Panzella salad, stuffing or breakfast strata recipe. It’s also delicious simply toasted with butter or dipped in olive oil and herbs as a snack or appetizer. The possibilities are endless!

This Paleo Bread Recipe Is:

Paleo | Grain-free | Gluten-free
High in protein
Low-carb

This Recipe Uses:

FBOMB Coconut Oil
Butter
Eggs
Almond Flour
Baking Powder
Honey
Sea Salt

Top Three Health Benefits of This Recipe:

FBOMB Coconut Oilis a wonderful healthy fat and perfect for a Paleo / Low-Carb diet. It also helps keep you satiated and full throughout the day.
Almond flour is very low-carb and grain-free, plus it’s full of natural fiber and protein.
Eggs are considered a superfood because they’re loaded with vitamins and amino acids. They’re a perfect mix of fat and protein and should be a part of any healthy diet.

Low Carb Almond Flour Bread {#Keto, #Paleo, #Gluten-Free}

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 16 slices

Serving Size: 1 slice

Calories per serving: 99

Fat per serving: 9.3g

This Paleo Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!

Ingredients

7 large eggs
½ cup melted butter (or FBOMB Olive Oil)
1 packet (2 tablespoons) FBOMB Coconut Oil
2 cups almond flour (fine)
1 teaspoon baking powder
1 tablespoon honey
½ teaspoon sea salt

Instructions

Preheat the oven to 350 F.
Put the eggs in a large mixing bowl and beat with a hand mixer or stand mixer on high for 1 to 2 minutes.
Add the melted butter (or olive oil) and coconut oil, and mix together until smooth.
Add the almond flour, baking powder, honey and sea salt, and mix together until thick and blended well.
Pour mixture into an 8x4-inch rectangular loaf pan lined with parchment paper.
Bake for 45 minutes or until a skewer comes out of the middle clean.
Let the bread cool for about 10 minutes on a wire rack.
Slice into 16 pieces and serve with your topping or filling of choice.

Notes

To make the recipe keto-friendly, add ½ teaspoon of xanthan gum or gelatin powder and omit the honey. You can also substitute low carb brown sugar or agave syrup for the honey.

You can also substitute the butter with FBOMB Extra Virgin Olive Oil if you are avoiding dairy.

https://www.theartfulgourmet.com/2020/04/low-carb-almond-flour-bread-keto-paleo-gluten-free/

Please feel free to share this recipe online and tag @artfulgourmet and #dropanfbomb #ketologic in the social media post – we’d love to hear if you made the recipe and what you think in the comments below!

March 13, 2020August 5, 2020

Mediterranean Beef Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect #low-carb/#Keto/#Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. Now that Spring is on the way, I’m focusing on eating healthier and less carbs with whole, fresh, #organic ingredients.

Once the beef skewers are grilled, they are served with a simple, lovely salad made with fresh sun-roasted tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce made with garlic, cucumbers, mint and greek yogurt.

Healthy, light and delicious! You can also serve these on grilled pita bread if you wish. Pairs well with a crisp white wine or light red.

Mediterranean Beef Kebabs w/ Tzatziki

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4.

Serving Size: 1-2 Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. They’re served with fresh tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce. Healthy, light and delicious!

Ingredients

BEEF KEBABS:
1 medium onion, minced
2 garlic cloves, minced
1 cup fresh parsley, minced
1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
1/2 cup finely ground almond flour + 1 tablespoon water
Kosher Salt and Freshly Ground Black Pepper
4 teaspoons Mediterranean or Greek seasoning
SIDE SALAD:
1 large tomato, sliced
1 red onion, sliced
1 cucumber, sliced
Parsley, chopped
Mint, chopped
Feta Cheese, crumbled
TZATZIKI:
3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
Kosher salt
1 cup plain Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
¼ cup chopped mint

Instructions

BEEF KEBABS:
Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping.
TZATZIKI:
Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.

Notes

You can also substitute the ground beef with ground lamb or chicken, and serve with a side of grilled pita bread if desired.

https://www.theartfulgourmet.com/2020/03/mediterranean-beef-kebabs-w-tzatziki/

Enjoy!

January 8, 2019May 2, 2022

Mississippi Pot Roast + Cheesy Cauliflower Mash

I was craving some serious comfort food yesterday – specifically some roast beef and potatoes with gravy like my mom used to make when I was a kid. As part of my effort to eat low carb/keto for awhile, I went on a search for a new recipe without all the potatoes, carrots and onions – which although are delicious and healthy, not necessarily low carb.

My friend sent me a link to a low carb Mississippi Pot Roast made in the crockpot which sounded intriguing, because it’s totally zero carbs and I’ve heard rumors that this recipe is the BOMB. I decided to make it with a little twist of my own and seriously guys, you have to try this one.

It’s so easy to make – all you do is get a 3-4 pound pot roast (chuck roast or outside round), throw it in a crockpot with some butter, beef broth, pepperoncini and spices along with some of the pepperoncini juice. I added little bit of Chardonnay white balsamic vinegar to it as well for a touch of sweetness to balance out the tangy, vinegary butter broth.

And instead of using the recommended Hidden Valley Ranch dressing mix (which has a lot of carbs in it), I made my own spice mix with onion powder and garlic salt, some dried Italian seasoning, dried dill seasoning, and freshly cracked black pepper. I added a dash of Everglades Heat seasoning (the spicy one) for little extra flavor and heat but you can totally leave this out if you prefer or just add a little cayenne or Creole seasoning like Tony Chacere’s.

You cook it on low for about 8 hours in the crockpot (or 4-5 hours on high) and then remove the roast from the crockpot, shred it into chunks with a fork, then put it back into the juices (you can add a little cornstarch or xanthan gum to thicken the gravy too) and you have a big pot of melt-in-your-mouth, buttery deliciousness.

And instead of mashed potatoes I made some buttery Cheesy #Cauliflower Mash – which is so easy –

Simply cut your cauliflower into large chunks, then microwave it with some cream and butter for about 12 minutes, stirring to coat halfway through. You can also steam the cauliflower too if you wish.

Then blitz it in a blender with some butter and shredded cheese and you’ll forget what mashed potatoes even are, for reals. So good!

I seriously think I’ve discovered my favorite recipe of the century. OMG. This stuff is crack in a crockpot. I could eat this meal forever. Well, maybe not forever, but repeatedly, with no shame.

Enjoy – and you’re welcome 🙂

Mississippi Pot Roast + Cheesy Cauliflower Mash

Prep Time: 15 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 30 minutes

Serving Size: Serves 6-8.

This is a melt in your mouth delicious Pot Roast recipe for the slow cooker, made with a buttery, pepper and vinegar beef broth served over mashed cheesy cauliflower. It's totally low carb, keto and gluten-free and absolutely delicious and worth the wait!

Ingredients

Pot Roast:
3-4 pounds beef roast (chuck or outside round)
10 ounces beef broth
6 pepperoncini peppers
1/4 cup pepperoncini pepper juice
1/4 cup white balsamic vinegar
1 stick unsalted butter
1 teaspoon dried Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon dill seasoning (dried)
Dash of Everglades spicy seasoning (optional)
freshly cracked black pepper, to taste
Cheesy Mashed Cauliflower:
1 head of cauliflower
2 tablespoons half and half or cream
2 tablespoons unsalted butter
1/2 cup shredded Cheddar cheese
garlic salt, to taste
freshly ground black pepper, to taste

Instructions

Pot Roast:
Combine all the dried seasonings in a small mixing bowl.
Coat the beef and rub on all sides with the spices. Place in slow cooker.
Pour the broth into the slow cooker and add the pepperoncini, pepperoncini juice, and balsamic vinegar over the beef.
Place a stick of butter on top of the beef, cover and cook on low for 8 hours or on high for 4-5 hours (lower is better but you can do on high if you don't have the time to wait!)
Remove the beef from the crockpot onto a large plate or baking pan and shred the meat with 2 forks.
Stir a little bit of cornstarch or no starch thickener (low carb/gluten free) into the juices to thicken it up a little bit.
Place the beef back into the pot with the juices and serve over Cheesy Mashed Cauliflower (recipe follows).
Cheesy Mashed Cauliflower:
Clean and trim the cauliflower, break up into small to medium-sized pieces. Place in a microwave-safe dish.
Add the cream and butter and microwave the cauliflower on high for 6 minutes.
Stir the cauliflower with the cream and melted butter, and microwave again for another 6 minutes.
Place the cauliflower in a power blender or food processor, add a little more butter and some shredded cheddar cheese and blitz it until you get a smooth creamy puree.
Season with garlic salt and pepper to taste.

Notes

You can substitute any cheese you like for the mashed cauliflower, and if you prefer to use pre-made Ranch salad dressing mix you can save time by using that but it has carbs so it won't be low carb if you do.

https://www.theartfulgourmet.com/2019/01/mississippi-pot-roast-cheesy-cauliflower-mash/

January 7, 2019March 6, 2020

Bacon, Onion + Cheese Frittata for the New Year

So the New Year has arrived, and we all know what that means…time for resolutions and committing to good habits and breaking bad ones, including our diets and fitness routines, getting rid of the old and bringing in the new.

So I’ve decided to start with my #lowcarb #keto diet this week and I’m so excited about it – really! Every time I eat this way, everything else seems to fall into place…working out, sleeping better, more energy, better moods, less aches and pains and just feeling fantastic overall.

One of my other goals this year is to cook meals that can last throughout the week so I’m not cooking every meal from scratch every day..and making food with less ingredients (but still quality!), and preferably in one pot for easier prep and cleanup – ovenproof sauté pans, Dutch ovens, my Crock pot and Instant pot. So here goes my recipe for Low Carb/Keto Diet Day 1 – a simple and delicious Bacon, Onion and Cheese Frittata.

This baby will last me at least a couple of days – just cook it up in a big pan, slice it and it’s perfect for breakfast-on-the-go. AND it’s low carb/keto and #gluten-free made with only #eggs, half and half, sweet onion, #bacon, butter, cheddar #cheese, salt and pepper and some dill seasoning. Super delicious, filling and full of protein (and yes, fat, butter, bacon and cheese are totally fine on low carb (like Atkins and South Beach diets) and the Keto diet (which is pretty much the same except super high fat, medium protein and super low carb)…so no shame there, friends 🙂

BOOM! #2019, I’m ready for ya…bring it on!

Bacon, Onion + Cheese Frittata

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6-8

Serving Size: 1 slice (1/6 or 1/8 of frittata)

An easy, delicious frittata made with eggs, cream, bacon, sautéed sweet onions and cheddar cheese, baked in the oven - perfect for breakfast or brunch or an alternative to dinner. Low carb, keto and gluten-free!

Ingredients

5-6 pieces natural smoked, uncured bacon
2 tablespoons butter
1/2 sweet onion, diced
6 eggs
1 cup half and half or whole milk
Deliciously Dill Spice Blend (The Spice Hunter)
sea salt
freshly ground black pepper
1 cup shredded Cheddar cheese

Instructions

Preheat oven to 375 F.
Place bacon on a baking rack over a foil lined baking sheet and bake for 25 minutes- flip bacon after 15 minutes and bake an additional 10 minutes until bacon is crispy. Drain the bacon grease on paper towels, chop into pieces. Reduce oven to 350 degrees.
Melt butter in a large ovenproof sauté pan over medium heat and cook onions for about 5 minutes or so until lightly golden and translucent and soft. Add bacon back into the pan and stir together.
Whisk eggs with the half and half or milk, dill spice blend, salt and pepper in a large mixing bowl.
Add eggs into the pan with the bacon and onions, stir in the shredded cheese. Cook over medium low heat for about a minute or so.
Bake the frittata in the oven uncovered for 25-30 minutes or until a knife inserted into the center comes out clean.

Notes

You can also substitute prosciutto, pancetta or canadian bacon or ham for the bacon (or turkey bacon!) Feel free to experiment with other cheeses as well such as mozzarella, monterey jack, colby or parmesan. You can also add some sautéed peppers or mushrooms to add more veggies into the mix (or make it totally vegetarian by skipping the bacon altogether!)

https://www.theartfulgourmet.com/2019/01/bacon-onion-cheese-frittata-for-the-new-year/