Follow us 148.4k
If you're looking for a quick and easy low-carb meal that's both satisfying and packed with protein, look no further than this delicious Caprese Frittata.
Made with just a handful of simple ingredients, including eggs, pesto, mozzarella, cherry tomatoes, and fresh basil, this flavorful dish is the perfect vegetarian option for a busy weeknight dinner or a lazy weekend brunch.
Not only is it easy to make, but it's also a great way to use up any leftover ingredients you might have on hand. So why not give this tasty Caprese Frittata a try?
Recipe Tips
Love frittatas? Make sure to check out these healthy low-carb, high protein options:
Follow us 36.6k
Follow us 148.4k
Hands-on Overall
Serving size slice, 1/2 frittata
Nutritional values (per slice, 1/2 frittata)
Net carbs4.6 grams
Protein34.9 grams
Fat36.2 grams
Calories493 kcal
Calories from carbs 4%, protein 29%, fat 67%
Total carbs5.8 gramsFiber1.3 gramsSugars2.7 gramsSaturated fat12.6 gramsSodium1,262 mg(55% RDA)Magnesium39 mg(10% RDA)Potassium467 mg(23% EMR)
Ingredients (makes 2 servings)
- 1 ball fresh mozzarella cheese (125 g/ 4.4 oz)
- 6 large eggs
- 1 tbsp basil pesto (15 g/ 0.5 oz)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil or ghee (15 ml)
- 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
- fresh basil, to serve
Instructions
- Slice the mozzarella and prepare all the ingredients.
- Crack the eggs in a bowl and beat with the pesto, salt and pepper.
- Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).
- Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.
- Remove from the oven and set aside to cool down. Top with fresh basil just before serving.
- Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.
Ingredients
- 1 ball fresh mozzarella cheese (125 g/ 4.4 oz)
- 6 large eggs
- 1 tbsp basil pesto (15 g/ 0.5 oz)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil or ghee (15 ml)
- 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
- fresh basil, to serve
Instructions
- Slice the mozzarella and prepare all the ingredients.
- Crack the eggs in a bowl and beat with the pesto, salt and pepper.
- Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).
- Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.
- Remove from the oven and set aside to cool down. Top with fresh basil just before serving.
- Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.
Nutrition (per slice, 1/2 frittata)
Calories493kcal
Net Carbs4.6g
Carbohydrates5.8g
Protein34.9g
Fat36.2g
Saturated Fat12.6g
Fiber1.3g
Sugar2.7g
Sodium1,262mg
Magnesium39mg
Potassium467mg
Detailed nutritional breakdown (per slice, 1/2 frittata)
| Total per slice, 1/2 frittata |
| 4.6 g | 34.9 g | 36.2 g | 493 kcal |
| Mozzarella cheese, fresh (for salads) |
| 1.7 g | 15.2 g | 10 g | 159 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 1.1 g | 18.8 g | 14.3 g | 215 kcal |
| Basil & Macadamia Pesto (KetoDiet blog) |
| 0.3 g | 0.2 g | 5 g | 46 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 1.4 g | 0.5 g | 0.2 g | 13 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
Do you like this recipe? Share it with your friends!
