Home / Recipes / Breakfast / Keto Leek and Ricotta Frittata
Keto Leek and Ricotta Frittata
How to Make It
Step 1
Crack the eggs into a bowl and add the heavy cream. Whisk to combine. Set it aside.
Step 2
Slice the leeks and Brussels sprouts. Heat the olive oil in a large pan over medium heat. Add the leeks and Brussels sprouts, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until tender.
Step 3
Once the veggies are cooked, pour in the egg mixture. Cover with a lid. Cook for 3-4 minutes over medium-low heat until the eggs are almost set.
Step 4
Add the ricotta and pesto on top. Cover again and cook until the cheese melts and the eggs are completely set. Optionally, broil for a few minutes to brown the top.
Step 5
Garnish with freshly chopped parsley or some other herbs of choice. Serve immediately. Enjoy!
Ingredients
- Eggs, cooked – 8 large
- Whipping cream, extra heavy/gourmet, not whipped – 0.33 cup
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Extra virgin olive oil – 2 tbsp
- Leeks, cooked – 1 cup, cut pieces
- Brussels sprouts, raw – 150 g
- Ricotta cheese, whole milk – 2 tbsp
- Pesto sauce, store bought – 2 tbsp
