Method

Oven preparation: Preheat the oven to 200°C (400°F).

Egg mixture: In a large bowl, whisk together eggs, cream, and 1/2 teaspoon salt until well combined.

Onion cooking: Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes.

Garlic addition: Stir in garlic and cook for an additional minute, adding a pinch of salt.

Vegetable cooking: Incorporate the chopped red bell pepper and spinach, cooking until crisp-tender, about 5 to 8 minutes.

Seasoning: Season with black pepper and cook for 1 to 2 minutes until the spinach is wilted.

Combining: Evenly spread the vegetables over the skillet's base and pour in the egg mixture, tilting the pan to distribute evenly.

Cheese topping: Sprinkle shredded cheese on top.

Stovetop cooking: Cook on the stove-top until the edges begin to set, approximately 5 minutes.

Oven finishing: Transfer the skillet to the oven and bake for 8 minutes, or until the frittata is slightly puffed and the center is set.

Final touches: Optionally, sprinkle with extra cheese and garnish with pepper and herbs.

Serving: Allow to cool slightly before slicing and serving.

Serving with ideas: Breakfast Sausage, Keto-Friendly, Sausage Rolls, Keto-Friendly, Cucumber Slices, Avocado Slices, Sour Cream, Greek Yogurt, Marinara Sauce, Keto-Friendly, Green Salad, Keto-Friendly, Baladi Salad, Salsa, Keto-Friendly, Pita Bread, Keto-Friendly, Cloud Bread, Keto-Friendly or Sandwich Bread, Keto-Friendly.

Refrigerate: Store frittata in an airtight container in the refrigerator for up to 4-5 days.

Freezing: Wrap individual portions in plastic wrap then aluminum foil, and freeze for up to 2 months. Thaw in refrigerator overnight before reheating in microwave or oven.