Eating Keto 18: Jalapeno Popper Frittata
Filmed March 25th, 2015
6oz cream cheese (softened)
2 Tbsp chopped Jalapeno Peppers
2 Tbsp Salsa Verde (I left this out)
¼ Cup Sharp Cheddar Cheese, shredded (I used an Italian blend)
1/3 Cup Unsweetened Almond Milk (I used unsweetened vanilla…)
2 Tbsp Heavy Whipping Cream
¼ tsp Kosher Salt
1/8 tsp Black Pepper
½ Cup Sharp Cheddar Cheese, shredded (I used Mozzarella)
6 Slices Bacon, chopped (I used cooked bacon, you could also use the equivalent in real bacon bits)
1 Tbsp chopped or diced Jalapenos
Mix cream cheese, jalapenos, salsa verde, and ¼ cup shredded cheese into a small, microwavable bowl.
Microwave for one min and mix until smooth.
In a medium bowl, mix eggs, almond milk, heavy cream and salt/pepper until smooth.
Greese an 8×8 (or equivalent) casserole dish and drop spoonfuls of the cream cheese mixture, evenly on the bottom of the pan.
Swirl it a bit, but still leave some clumps.
Pour the egg mixture on top of the cream cheese.
Top with bacon, shredded cheese, and jalapenos.
Bake at 350°F for approx. 35mins or until set. (Because of the dish I used, I baked mine for 50mins as the middle was still runny at 35, etc)
➞ Totals (per 1/4th of Recipe) (With actual bacon, less calories with ‘Real’ Bacon Bits)
4g Net Carbs (4g Total)
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