Here’s a quick low carb keto recipe for an Asparagus Cheese Frittata for a fast breakfast or lunch. Asparagus, cheese, and cream combine to make a creamy and tasty keto frittata that comes together with little effort.
Asparagus Cheese Frittata
What I love about Frittata’s, apart from the taste, of course, is that they are as appropriate for lunch or dinner as they are for breakfast. I also love how versatile frittatas are, since you can pretty much add whatever you have in the fridge to be able to make them.
This Asparagus cheese frittata is a little fussier than my normal cooking since it requires you to steam the asparagus separately, but I’ve tried using raw asparagus and it just really doesn’t cook up well enough.
I suppose one could try canned asparagus, but I haven’t done that. It takes so little effort to get steam the asparagus for a few minutes that I haven’t bothered with changing this around.
WHAT’S THE DIFFERENCE BETWEEN A FRITTATA, A QUICHE,ANDAN OMELET?
I think a lot of this is subjective but here are some widely accepted differences.
- A quiche has a crust, while frittatas and omelets don’t
- A frittata is first cooked on the stovetop and then finished in the oven, unlike an omelet that’s made only on the stovetop
- Omelets typically have ingredients folded in, often just into the middle after the eggs are almost set. With quiches and frittatas, the ingredients are cooked into to the dish
- Frittatas often involve precooking the ingredients slightly
CHECK OUT THESE OTHER KETO FRITTATA RECIPES
- Poblano cheese Frittata which is very popular on my site and is made in a pressure cooker.
- Savory Sausage and Veggie Frittata
- A very pretty Ham, Broccoli and pepper bake
- This recipe also makes a great dish for a Mother’s Day brunch! Check out my Keto Mother’s Day Brunch Recipes post for more great ideas!
If you’re looking for more great Instant Pot breakfast recipes, check out my Instant Pot Cranberry Millet Porridge ! It’s a wonderful breakfast option and it’s easy to make!
EQUIPMENT YOU MAY NEED TO MAKE THIS ASPARAGUS CHEESE FRITTATA:
- Gowise Air Fryer or Philips Avance XL or Breville Smart Oven Air or just your oven.
- AIr Fryer accessory set or 7-inch pan
- Flat silicone whisk that does a great job of mixing but also sits flat in your drawer
- Tongs to move stuff around. I use either these big silicone tongs or this set of Smaller Tongs which are easier on my hands or Silicone mitts
- Measuring cups
- My favorite cutting board
- Good set of knives
You may also want to check out my Keto Instant Pot Cookbook –the only Keto Cookbook authorized by Instant Pot. This cookbook is full of delicious recipes that even your non-keto Family will love.
Asparagus Cheese Frittata
Ingredients
- ▢ 1/2 pound ( 226.8 g ) asparagus , ends trimmed off, cut into 2-3 pieces each
- ▢ 1/2 cup ( 50 g ) Chopped Green Scallions , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Butter
- ▢ 6 ( 6 ) Eggs
- ▢ 1/4 cup ( 59.5 ml ) Heavy Whipping Cream
- ▢ 1/2 cup ( 54 g ) Swiss cheese,
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
Instructions
- Preheat oven to 350°F.
- Place asparagus in a microwave-safe bowl, add 2 tablespoons of water and cover. Steam for 1-2 minutes until tender crisp.
- In a medium bowl whisk eggs, grated cheese, milk, salt, and pepper and set aside.
- Meanwhile, melt butter in a 10-inch oven safe skillet over medium heat.
- Stir in green onions, and saute for a minute.
- Add steamed asparagus, salt, and pepper.
- Add eggs to the skillet making sure eggs cover the vegetables.
- Place the skillet in the oven and cook for about 15-20 minutes until the frittata is cooked through.
- Cut into four wedges and serve.
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Want MoreLow Carb Recipes?
- Instant Pot Butter Chicken
- Instant Pot Garlic Parmesan Spaghetti Squash
- Low Carb Garlic Chicken
- Instant Pot Green Beans with Bacon
- Low Carb Italian Sausage Soup
- Instant Pot Chicken
- Instant Pot Chicken Tikka Masala
- Peppercorn Sauce
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Asparagus Cheese Frittata
Ingredients
- 1/2 pound asparagus ends trimmed off, cut into 2-3 pieces each
- 1/2 cup Chopped Green Scallions chopped
- 1 tablespoon Butter
- 6 Eggs
- 1/4 cup Heavy Whipping Cream
- 1/2 cup Swiss cheese,
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
Instructions
- Preheat oven to 350°F.
- Place asparagus in a microwave-safe bowl, add 2 tablespoons of water and cover. Steam for 1-2 minutes until tender crisp.
- In a medium bowl whisk eggs, grated cheese, milk, salt, and pepper and set aside.
- Meanwhile, melt butter in a 10-inch oven safe skillet over medium heat.
- Stir in green onions, and saute for a minute.
- Add steamed asparagus, salt, and pepper.
- Add eggs to the skillet making sure eggs cover the vegetables.
- Place the skillet in the oven and cook for about 15-20 minutes until the frittata is cooked through.
- Cut into four wedges and serve.
Asparagus Cheese Frittata https://twosleevers.com/asparagus-cheese-frittata/
This is the most delicious and creamy Tomatillo Salsa I’ve ever tried by a long shot! Not only is it easy to make, but it’s also a great low carb treat!
I have no shame about saying this isn’t my original recipe. When I eat something as amazing as this Tomatillo Salsa , and someone is kind enough to share their recipe with me, I have to pass it along. I got this from Nora Heene and she was kind enough to make me a batch of it to taste.
Why You’ll Want To Eat This Tomatillo Salsa OnAlmostEverything
- Fast. Ready in under 30 minutes .
- Easy. Cook the tomatillos and blend with the remaining ingredients.
- Low Carb . Only 2 net carbs per serving.
- Delicious. An incredibly satisfying keto salsa recipe.
What Does This Tomatillo Salsa Taste Like?
The tomatillos give it a subtle tang. The serranos lend a lovely heat that you can feel coming on. And just as you think “Whoa! This is spicy!” the crema comes in, to soothe and please.
I seriously cannot stop eating it.
How To Make Tomatillo Salsa
- Remove the husk from the tomatillos and wash to get the sticky stuff off them.
- Place the tomatillos and two serrano peppers in a pot. Add the water.
- Allow the water to come to a boil and then cook until the tomatillos turn a darker green (approx 5 min). Do not over boil or you will end up with broken, mushy tomatillos.
- Remove from water and put in blender.
- Add fresh cilantro, salt to taste, a garlic clove or frozen cube, one whole avocado and two heaping tablespoons of crema Mexicana (or sour cream).
- Blend and adjust salt and/or cream based on your preference.
Can You Make This Keto Salsa Ahead Of Time?
You absolutely can make this Tomatillo Salsa ahead of time! This recipe makes about four cups of salsa, so unless you’re having a party or a hefty appetite, you’ll likely have some leftover.
You can store it in the fridge for 3-5 days without it beginning to lose the delicious flavor or texture it had the day you made it.
What To Eat With Tomatillo Salsa
I have eaten it on or with EVERYTHING Including kababs, tandoori chicken, rice, and tomatoes.
Let’s be honest, I’ve also eaten it straight off the spoon.
When Nora originally shared this recipe, she had made it to go with my authentic Carnitas recipe , which she and her family like very much. So you know it will also be great in tacos.
Slow smoked Pork Shoulder would be amazing with a dollop of this as well.
But really you just need to make it once, and you will realize how many more things it will go with.
If you love this Tomatillo Salsa as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Keto Creamy Avocado Tomatillo Salsa
Ingredients
For Boiling
- ▢ 6 ( 6 ) medium tomatillos
- ▢ 2 ( 2 ) Serrano peppers
- ▢ 2 cups ( 500 g ) Water
For Blending
- ▢ 1/4 cup ( 4 g ) Cilantro
- ▢ 1 ( 1 ) Avocado , pitted and pulp removed
- ▢ 2 ( 2 ) Garlic Cloves
- ▢ Kosher Salt
- ▢ 3 ( 3 ) heaping tablespoons Crema Mexicana or sour cream
Instructions
- Remove the husk from the tomatillos and wash to get the sticky stuff off them.
- Place the tomatillos and two serrano peppers in a pot. Add the water.
- Allow the water to come to a boil and then cook until the tomatillos turn a darker green (approx 5 min). Do not over boil or you will end up with broken, mushy tomatillos.
- Remove from water and put in blender.
- Add fresh cilantro, salt to taste, a garlic clove or frozen cube, one whole avocado and two heaping tablespoons of crema Mexicana (or sour cream).
- Blend and adjust salt and/or cream based on your preference.
- Makes about 4 cups of sauce which keeps very well in the refrigerator.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
