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.

Prep:
5 minutes
Cook:
40 minutes
Serves:
2-3

Ingredients

1/2 butternut pumpkin

1 tablespoon avocado oil

100g chorizo, sliced

2 cups baby spinach

6 free range eggs

3 tablespoon cream

50g feta

8 cherry tomatoes

100g grated cheddar

Method

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