This Keto frittata is not only a filling and satisfying, low carb breakfast, it is also easily made Paleo and Whole30 friendly as well. Only 8 ingredients!
Heat an oven-safe skillet over medium heat and add sausage. Break the sausage into bits and cook, stirring occasionally, until the sausage is mostly cooked, about 6-7 minutes.
While the sausage is cooking, prep mushrooms, broccoli and cheese (if using) as noted. Crack eggs into a bowl and mix with the almond milk (or cream), salt and pepper.
When the sausage is mostly cooked, add in the mushrooms and broccoli. Cook, stirring occasionally, for another 2-3 minutes until the sausage is fully cooked and the vegetables start to soften.
Pour the egg mixture into the pan. Let it cook for 2-3 minutes, until the bottom has cooked slightly.
Top with cheese if using. Place the frittata in the oven to bake for 25-30 minutes, or until the eggs are set in the middle. You can switch the oven to broil at the end for a couple minutes to brown the top a bit.
Remove from the oven, cut into pieces and serve.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and reflect the use of almond milk and parmesan cheese for this recipe. See our full nutrition information disclosure here.