This is an easy, foolproof and super-delicious frittata that you can whip up at breakfast for house guests or tea-time pop-ins. The stars of the show are the sweet cherry tomatoes in every bite (be sure to find organic if possible). Its a fairly small end-result, so I will assume you will slice these into 4 pieces, and not 8 like pizza – and this was how the macros were calculated. Now is also a good opportunity to pass on a little ‘cheffy’ knowledge in case you didn’t already know: Neither tomatoes nor fresh basil should ever be stored in the fridge. Now you know :)
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Carbs 1.6g | Fat 10g | Protein 11g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
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Tomato, Mozzarella & Basil Frittata (Keto)
- 4 large eggs
- 50 g (1.8 oz) full-fat cream cheese (soft cheese)
- salt and white pepper
- freshly ground black pepper
- 12 cherry tomatoes, halved
- 55 g (1.9 oz) baby mozzarella balls, (also known as mozzarella pearls)
- 3 large basil leaves
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Grease a loose-bottomed tart tin (mine was 18cm / 7-in in diameter) very well and place onto a baking tray (this ensures safe removal from the oven, but also in the event any mixture cooks over).
- Place the eggs and cream cheese into a bowl. Season with salt, white pepper and freshly ground black pepper. Use a whisk to combine very well until smooth and all the cream cheese has 'broken up'.
- Pour the egg mixture into the tart tin and add in the halved cherry tomatoes. Bake in the oven for 15 minutes,
- In this time, drain your baby mozzarella balls (55g should be the drained weight). You can also use this time to slice the basil leaves into fine shreds.
- After 15 minutes, carefully remove the tray from the oven and place the mozzarella balls onto the frittata.
- Return the tray to the oven for 5 more minutes. Remove and top with the sliced fresh basil. Slice into 4 slices and enjoy as is, or with a lovely fresh salad on the side.
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Calories 141Kcal / 590kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.
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