New Year Keto Frittata

I woke up on New Year's Day once with a fridge full of leftover vegetables and a craving for something warm that didn't feel heavy. The idea of a frittata came to me while I was still in my pajamas, staring at half a zucchini and some wilted spinach. I cracked eggs into a bowl, whisked in cream and cheese, and let the oven do the rest. It turned out golden and puffy, and I ate two slices standing at the counter before anyone else woke up.

The first time I served this to friends, I had forgotten to set a timer and nearly panicked when I smelled something browning. I pulled it out just in time, the top barely golden, and everyone said it was perfect. One friend asked if I'd been making frittatas for years. I hadn't, but I nodded anyway and poured more wine.

Ingredients

• Large eggs: They puff up beautifully in the oven and hold everything together without feeling rubbery if you don't overcook them.
• Italian sausage: I use the kind with fennel and garlic because it seasons the whole dish without extra effort.
• Heavy cream: This is what makes the eggs feel rich and soft instead of dry and crumbly.
• Cheddar cheese: It melts into pockets of sharp, salty flavor that balance the sweetness of the peppers.
• Parmesan cheese: A little goes a long way for that nutty, savory note that clings to every bite.
• Red bell pepper: I dice it small so it cooks quickly and adds bright color without being crunchy.
• Baby spinach: It wilts down to almost nothing, so don't be shy about using the whole handful.
• Zucchini: I learned to dice it into small cubes so it doesn't release too much water and make the eggs soggy.
• Spring onions: They add a mild, sweet onion flavor that doesn't overpower the other vegetables.
• Smoked paprika: Just a pinch gives the whole thing a subtle smokiness that makes people ask what the secret is.
• Olive oil: I use it to cook the vegetables first so they pick up a little golden color before the eggs go in.

Instructions

Preheat and Prep:

Turn your oven to 180°C and let it warm up while you get everything else ready. This way the frittata finishes cooking evenly without waiting around.

Brown the Sausage:

Heat olive oil in your ovenproof skillet and cook the sausage until it starts to brown and smell amazing. Pull it out and set it aside so it doesn't overcook later.

Sauté the Vegetables:

Toss the bell pepper and zucchini into the same skillet and let them soften for a few minutes, then add the spinach and spring onions. Everything should smell sweet and garlicky, and the spinach will shrink down fast.

Whisk the Egg Mixture:

Crack the eggs into a bowl, pour in the cream, and whisk it all together with salt, pepper, and paprika. Stir in both cheeses until they're evenly mixed in.

Combine and Pour:

Add the sausage back to the skillet with the vegetables and spread everything out evenly. Pour the egg mixture over the top and tilt the pan gently so it reaches every corner.

Set the Edges:

Let it cook on the stovetop for a couple of minutes until you see the edges starting to firm up. This helps the bottom set without sticking.

Bake Until Puffy:

Slide the skillet into the oven and bake for about 15 to 18 minutes. The center should look just set and a little puffed, and the top will be golden in spots.

Cool and Slice:

Let it sit for five minutes before you cut into it. This keeps it from falling apart, and you can garnish with fresh herbs if you want it to look fancy.

Save

One New Year's morning, I made this for my family and we ate it straight from the pan with forks, standing around the kitchen island. My sister said it tasted like the kind of thing you'd order at a café, and my dad went back for thirds. It wasn't fancy, but it felt like the right way to start the year.

Making It Your Own

I've swapped the sausage for bacon when that's what I had, and once I left out the meat entirely and added mushrooms instead. You can use any cheese that melts well, or crumble in some goat cheese for a tangy edge. If you want it spicier, a pinch of chili flakes in the egg mixture does the trick.

Storing and Reheating

Leftovers keep in the fridge for up to three days, and I eat them cold for breakfast or warmed up in a low oven. Microwaving works in a pinch, but the texture stays better if you reheat it slowly. I've even packed slices in a lunchbox with a handful of arugula on the side.

Serving Suggestions

This pairs well with a simple green salad dressed in lemon and olive oil, or a handful of cherry tomatoes on the side. I've served it with sparkling wine for brunch and with coffee when it's just a quiet morning. It feels festive without needing much else on the table.

• Let it cool completely before slicing if you want clean, sharp wedges for plating.
• Use a silicone spatula to loosen the edges before you flip it out of the pan.
• If you're doubling the recipe, use a bigger skillet or bake it in a greased baking dish instead.

Save

This frittata has become my go-to for mornings when I want something that feels special without a lot of fuss. I hope it finds a place on your table, too.

Recipe FAQs

→ Can I substitute the Italian sausage with other proteins?

Yes, cooked bacon or ham can be used as tasty alternatives. For a vegetarian option, simply omit the meat and increase the vegetable quantity or cheese for added richness.

→ What cheeses work best in this frittata?

Sharp cheddar and grated Parmesan provide a balanced flavor and texture. You can also try goat cheese or other hard cheeses to add tang or creaminess.

→ How do I ensure the frittata cooks evenly?

Start by cooking the mixture briefly on the stovetop to set the edges, then transfer it to a preheated oven to finish baking. This guarantees a uniform texture with a slight puff.

→ Can I prepare the frittata ahead of time?

Yes, you can assemble it beforehand and refrigerate. Bake it shortly before serving, adding a few extra minutes if baked straight from the fridge.

→ What are some suitable side pairings?

A fresh arugula salad complements the richness well. This dish also pairs nicely with sparkling wine or dry white wine for brunch occasions.