Frittata with pancetta and prosciutto
Eggs and cream provide complete protein and lasting satiety, while pancetta and prosciutto give this frittata a deeper savory flavor without many carbs. Dill adds freshness and a little potassium, so the dish does not feel too heavy. The result is a solid keto breakfast that works well for several servings.
Preheat the oven to 190C and grease a baking dish with butter (14 g). Cut pancetta (115 g) into small pieces, slice prosciutto (60 g) into thin ribbons and finely chop dill (10 g).
Cook pancetta (115 g) in a dry skillet for 5-7 minutes until it lightly browns and releases some fat. Remove from the heat and let it cool slightly.
Whisk eggs (400 g) with heavy cream (240 g), salt (4 g) and black pepper (2 g). Add dill (10 g), half of the pancetta (115 g) and stir gently. Pour the mixture into the dish, then spread the remaining pancetta (115 g) and prosciutto (60 g) on top.
Bake for 22-25 minutes until the center is fully set and the top lightly browns. Let it rest for 5 minutes, then cut into portions and serve warm.
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