Keto Tomato Feta Frittata

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    20 min

Keto Tomato Feta Frittata

15 ratings

If you want a break from your breakfast of bulletproof coffee or eggs and bacon, try this sophisticated but simple frittata! The frittata is filled with juicy cherry tomatoes, baby arugula and feta cheese. I used a sheep and goat milk feta, but feel free to use whatever type you’d like. You could also use goat cheese or your favorite hard cheese. The key to keeping the frittata from sticking to the pan is to first heat the pan, then add the butter and swirl it around so it coats the inside of the pan and add the eggs right afterwards. This will prevent sticking and soaking the pan forever to remove the egg bits. Double the recipe and you can have breakfast all week long!

-- Priscilla C.

  • Net Carbs

    3.6 g

  • Fiber

    0.5 g

  • Total Carbs

    4.1 g

  • Protein

    23.5 g

  • Fats

    33.6 g

416 cals

Keto Tomato Feta 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


  • Raw Egg

    Raw Egg

    6 large

  • Butter


    2 tablespoon

  • Cherry Tomato

    Cherry Tomato

    ¼ cup, sliced

  • Arugula


    1 cup, cut pieces

  • Feta Cheese

    Feta Cheese

    2 ounce

  • Salt


    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 5

20 min

  • Step 1

    Preheat your oven to 350 degrees Fahrenheit. Crack and whisk eggs in a bowl along with salt and pepper. Slice the cherry tomatoes in half.
    Step 1
  • Step 2

    Heat a stainless/oven-safe pan over medium-high heat. Once hot, add the butter and move the pan around so the melted butter coats the inside of the pan.
    Step 2
  • Step 3

    Add the eggs to the pan along with the sliced tomatoes and reduce to medium heat.
    Step 3
  • Step 4

    When the eggs start to bubble, add arugula and crumble the feta on top. Allow to cook on the stove top for about 2 minutes, or until the bottom of the frittata starts to brown. Cover the pan with a lid and reduce the heat to low. Cook for an additional 2-3 minutes.
    Step 4
  • Step 5

    Uncover the pan and place in the oven for about 8-10 minutes, or until the frittata is fully cooked. Remove and allow to cool before slicing. Enjoy!
    Step 5

Comments 16

  • Bob

    Bob 2 years ago

    Very simple and flavorful , I used a mix of baby spinach and arugula .

    • UnbelievableKale781036

      UnbelievableKale781036 3 years ago

      definitely use block cheese not shredded if you use cheddar

      • SplendidArugula907143

        SplendidArugula907143 3 years ago

        Super breakfast 🍳 Delicious 😋

        • Mom2three

          Mom2three 4 years ago

          I didn’t have arugula on hand so substituted baby spinach. Still tasty and easy recipe for a quick breakfast.

          • velvetmonster

            velvetmonster 5 years ago

            Very tasty, loved the halved tomatoes. Garnished with a tablespoon of sour cream, which I thought added just the right flavor.

            • deanap

              deanap 5 years ago

              Is half the pan one equal one serving?

              • Ms. Grizzly

                Ms. Grizzly 9 months ago


              • RemarkableKale732698

                RemarkableKale732698 9 months ago

                Definitely not! Ingredients alone are 15.94oz/451.9g. So even losing some water weight due to heat evaporation you're still at around 4.5 servings. That would be 1,873calories, 151.3g fat, 105.7g protein, and 18.5g of carbs. Eating half the pan would be 50% of those totals.

              • I can do it 💪

                I can do it 💪 4 years ago


              • velvetmonster

                velvetmonster 5 years ago

                Since the recipe makes two servings, I assume yes.

              • sn331

                sn331 5 years ago

                Did you ever figure this out? I’m curious.

            • Danielle

              Danielle 5 years ago

              I used spinach and kale, and 1/4 C heavy cream, and put avacado on top! Yummy!

              • Anonymous

                Anonymous 5 years ago

                I recommend adding 1/2 cup of heavy cream to this recipe. Came out beautifully!

                • Anonymous

                  Anonymous 5 years ago

                  I added bacon and bell pepper to mine. Smells good and tastes amazing!

                  • Betteed

                    Betteed 5 years ago


                    • Prachi

                      Prachi 6 years ago

                      Delicious breakfast 😊