Keto breakfast frittata
Simple to make and very tasty, this hearty yet healthy Keto frittata is perfect for breakfast and will easily keep you going until lunchtime.
Preheat oven to 180℃. Peel butternut and cut into bite-sized pieces. Place in an ovenproof dish, drizzle with a little oil and roast for 15 minutes until tender, adding the chorizo in the last 5 minutes. Remove from oven and scatter over spinach to wilt.
In a large bowl whisk together eggs, cream and feta. Season with salt and pepper. Add cooked vegetables and combine.
Grease a 25cm ovenproof dish with oil and pour in egg mixture.Sprinkle over cheese and sliced cherry tomato. Place back in oven and cook for 15-20 minutes. Frittata is ready when the egg has set and the cheese on top is golden and bubbling.
Note: You could substitute the pumpkin for two orange kumara.
1/2 butternut pumpkin
1 tablespoon avocado oil
100g chorizo, sliced
2 cups baby spinach
6 free range eggs
3 tablespoon cream
8 cherry tomatoes
100g grated cheddar