Keto Leek and Ricotta Frittata

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    30 min

Keto Leek and Ricotta Frittata

Indulge in the flavors of the season while staying true to your Leto lifestyle with our Keto Leek and Ricotta Frittata. As spring breathes new life into our kitchens, this recipe offers a delightful combination of fresh, seasonal ingredients and low-carb goodness. With just 30 minutes of total prep, it's an easy and satisfying dish to whip up for any occasion. Bursting with the vibrant colors and flavors of spring, from the tender leeks to the crisp Brussels sprouts, this frittata will satisfy everybody in the house. Whether you're planning a weekend brunch or a cozy weeknight dinner, our Keto Leek and Ricotta Frittata is the perfect addition to your collection of Keto recipes for spring. Enjoy!

Can I use other vegetables in this frittata?

Absolutely! While leeks and Brussels sprouts provide a delicious combination, feel free to experiment with other keto-friendly vegetables such as spinach, mushrooms, bell peppers, or zucchini.

Is ricotta cheese necessary, or can I use a different type of cheese?

Ricotta adds a creamy texture to the frittata, but you can substitute it with other cheeses such as goat cheese, feta, or shredded cheddar if you prefer a different flavor profile.

I'm dairy-free. Can I omit the heavy cream and ricotta cheese?

Yes, you can omit the heavy cream and ricotta cheese. Instead, you can use dairy-free alternatives like coconut cream or almond milk for the creaminess, and skip the ricotta or use a dairy-free ricotta substitute.

Can I make this frittata ahead of time?

Yes, you can make the frittata ahead of time and store it in the refrigerator for up to 2-3 days. Simply reheat slices in the microwave or oven before serving.

Can I freeze leftovers?

Yes, you can freeze leftover slices of the frittata. Wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

I don't have pesto on hand. Can I omit it?

While pesto adds a delicious flavor to the frittata, you can omit it if you don't have any on hand. Alternatively, you can use other herbs or seasonings to enhance the flavor, such as chopped fresh basil, oregano, or garlic powder.

Can I double the recipe to serve a larger crowd?

Yes, you can double the ingredients and use a larger pan to make a bigger frittata to serve more people. Just be sure to adjust the cooking time accordingly and keep an eye on the frittata as it cooks to ensure it doesn't burn.

  • Net Carbs

    4.9 g

  • Fiber

    1.4 g

  • Total Carbs

    6.4 g

  • Protein

    12.5 g

  • Fats

    23 g

280 cals

Keto Leek and Ricotta Frittata

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Eggs, cooked

    Eggs, cooked

    8 large

  • Whipping cream, extra heavy/gourmet, not whipped

    Whipping cream, extra heavy/gourmet, not whipped

    0.33 cup

  • Salt

    Salt

    0.25 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Leeks, cooked

    Leeks, cooked

    1 cup, cut pieces

  • Brussels sprouts, raw

    Brussels sprouts, raw

    150 g

  • Ricotta cheese, whole milk

    Ricotta cheese, whole milk

    2 tbsp

  • Pesto sauce, store bought

    Pesto sauce, store bought

    2 tbsp

Recipe Steps

steps 5

30 min

  • Step 1

    Crack the eggs into a bowl and add the heavy cream. Whisk to combine. Set it aside.
    Step 1
  • Step 2

    Slice the leeks and Brussels sprouts. Heat the olive oil in a large pan over medium heat. Add the leeks and Brussels sprouts, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until tender.
    Step 2
  • Step 3

    Once the veggies are cooked, pour in the egg mixture. Cover with a lid. Cook for 3-4 minutes over medium-low heat until the eggs are almost set.
    Step 3
  • Step 4

    Add the ricotta and pesto on top. Cover again and cook until the cheese melts and the eggs are completely set. Optionally, broil for a few minutes to brown the top.
    Step 4
  • Step 5

    Garnish with freshly chopped parsley or some other herbs of choice. Serve immediately. Enjoy!
    Step 5

Comments 1

  • RousingArugula543064

    RousingArugula543064 2 months ago

    Very tasty, easy to make. Needed a little more salt and pepper