The Cali Frittata

8 Servings
40 min

Frittatas are my new favorite way to meal prep breakfast. Sometimes I have no time to make myself breakfast in the morning on a busy work day. A frittata is something I can just heat up in the microwave and its ready to eat. Another option for me is that I will have this for lunch with a side salad or soup another day.

It's the easiest, most delicious way to enjoy breakfast, lunch or dinner. I call this the Cali frittata due to the bacon, cheese and avocado! Avocado is a must, otherwise we wouldn't be living to our fullest Cali potential! Am I right?!

Also, it kind of has this BLT feel...because of the bacon and tomato. However, if you eat this with a side salad, you technically are getting the full BLT affect.

Did I mention, it's totally keto friendly. You got the eggs, heavy cream, bacon, and cheese!

You'll definitely enjoy this!

Recipe details
  • 8  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 10 eggs
  • ½ tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • ½ cup heavy cream
  • 1 ½ cups sharp white cheddar cheese, grated
  • 2 roma tomatoes, seeded and diced (about 1 cup)
  • Half onion medium size, diced or quarter large onion
  • 1 cup chopped pre cooked bacon (8-10 slabs bacon)
  • Avocado
Preheat the oven to 350 degrees Fahrenheit.
Heat a 10 inch cast iron skillet or oven proof pan to medium heat, drizzle a good amount of olive oil and saute the onions for about 2 or 3 minutes. Add the bacon and cook for about 5 minutes.
Meanwhile, in a medium size bowl, whisk the eggs, heavy cream, 1 cup of cheese, salt and pepper. Set aside.
Once the onion and bacon are slightly browned. Add the egg mixture. Lower the heat, cook for about 2 minutes on the stovetop. Top with the rest of the cheese. *Optional top with more bacon and tomatoes.
Place in the oven and bake for 18-22 minutes until the center is set.
Garnish with sliced avocado and pico de gallo.
  • You can use cherry tomatoes instead of roma.
  • Any cheese works well, like monterey jack, mozzarella, pepperjack, etc.
  • This recipe calls for pre cooked bacon. If you use the thick cut and/or uncooked bacon, you will need to: Cook the bacon in the skillet first for about 5-8 minutes. Allow the fat to render so it's cooked all the way through and gets slightly crispy. Remove the bacon. Clean the skillet with a paper towel to remove excess fat that you don’t want in the skillet. Add the onion to cook down for 3 minutes then add the bacon back into the skillet. Proceed with step 4, * adding in the egg mixture
Lulu | lulusloveforfood
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