Antipasto Frittata Bake

Antipasto Frittata Bake

A grain free, low carb, simple, Italian inspired frittata bake.

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Antipasto Frittata Bake is an easy to make, grain free, low carb dish with paleo options. I combined my favorite Italian appetizers in an egg frittata with an optional creamy cheese topping. This can be served for breakfast, lunch or dinner. This recipe is simple and crust free.

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Antipasto Frittata Bake Ingredients:

• 10 salami slices (gluten free, nitrate free kind)
• 10 fresh basil leaves
• 2 tomatoes (medium sized), sliced
• ½ cup zucchini, sliced
• ¼  cup red  bell pepper, chopped
• 3 tablespoon green onion, chopped
• 2 tablespoon sliced olives
• 5 eggs, beaten
• ⅛ teaspoon sea salt
• ¼ teaspoon black pepper

Top Layer (omit if paleo or dairy free):

• ⅔ cup sour cream
• ½ cup grated mozzarella cheese
• ⅓ cup grated cheddar cheese

Directions:

1. Preheat oven to 375 F, and grease or oil a 9 inch pie dish.  Layer these ingredients in the pie dish: salami slices, basil leaves, tomato slices, zucchini slices,  and roasted red peppers.
2. Sprinkle olive slices and green onion on top.
3. in a medium size mixing bowl combine: eggs, salt and  black pepper
4. Pour egg mixture over the the ingredients in the pie dish.
5. In a separate medium size mixing bowl combine: sour cream, cheddar cheese and mozzarella cheese. Mix to combine.
6. Spoon small amounts of the sour cream mixture  all over the top of the frittata. (no need to spread it, or cover entire frittata evenly).
7. Bake for 30 to 35 minutes or more until center is firm and done.
8. Remove from oven, cool slightly, slice and serve.

Nutritional Data (includes all ingredients): Servings: 6 slices, Serving Size: 1 slice, Cal: 193, Carbs: 4 g, Net Carbs: 3 g,  Fiber: 1 g, Protein: 10 g, Fat: 15 g, Sugars: 1 g, Sodium: 293 mg.

*all nutritional data are estimates based on the ingredients I used*

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Antipasto Frittata Bake

Stacey

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Prep Time 4 minutes mins

Cook Time 30 minutes mins

Total Time 34 minutes mins

Course keto, low carb, primal. gluten free

Cuisine breakfast

Servings 8

Calories 193 kcal

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Ingredients

  

1x2x3x

• 10 slices salami
• 10 leaves fresh basil
• 2 tomatoes sliced, medium sized
• ½ cup zucchini sliced
• ¼ cup red bell pepper chopped
• 3 tablespoon green onion chopped
• 2 tbsps sliced olives
• 5 eggs beaten
• ⅛ teaspoon sea salt
• ¼ teaspoon black pepper
• Top Layer omit if paleo or dairy free
• ⅔ cup sour cream
• ½ cup grated mozzarella cheese
• ⅓ cup grated cheddar cheese

Instructions

 

• Preheat oven to 375 F, and grease or oil a 9 inch pie dish. Layer these ingredients in the pie dish: salami slices, basil leaves, tomato slices, zucchini slices, and roasted red peppers.
• Sprinkle olive slices on top.
• in a medium size mixing bowl combine: eggs, salt and black pepper
• Pour egg mixture over the the ingredients in the pie dish.
• In a separate medium size mixing bowl combine: sour cream, cheddar cheese and mozzarella cheese. Mix to combine.
• Spoon small amounts of the sour cream mixture all over the top of the frittata. (no need to spread it, or cover entire frittata evenly).
• Bake for 30 to 35 minutes or more until center is firm and done.
• Remove from oven, cool slightly, slice and serve.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the ingredients I used*

Nutrition

Serving: 1gCalories: 193kcalCarbohydrates: 4gProtein: 10gFat: 15gSodium: 293mgFiber: 1gSugar: 2g

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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