- 1 1/2 lbs Chicken Breasts(3 large)
- 2 Large Eggs
- 1/3 cup Almond Flour
- 4oz Mozzarella(1 1/3 cups shredded)
- 1 1/2 tsp Chopped Fresh Dill
- to taste Salt
- to taste Black Pepper
The Best Keto Cheese Chicken Frittata Recipe
Trust Us, It’s The Best!
Hey folks! Today we’re going to treat you to the best keto cheese chicken frittata recipe that you desperately need in your life. The reason this particular recipe is the best, is because of its texture. Usually frittatas are soft and delicate (or chewy and leathery if you accidentally leave them in the pan for too long … it only happened once!) but this one is completely different. It’s got a crisp and crunchy exterior and because we refrigerate the overnight (or for at least 2 hours if you’re running out of time) it is full of flavors you don’t usually taste.
What we love to do with this recipe, is prepare it on a Sunday night and leave it in the fridge. Then after a long and tiring Monday, all you have to do is chuck it in the frying pan when you get home. Simple and delicious. It’s also a great recipe for feeding a large family. As long as you have a big frying pan, you can easily make the recipe with double the quantities and then split it into portions for sharing. Done!
This recipe is full of scrumptious flavors. The first ingredient is chicken, which, let’s be honest, is pretty standard. Everyone knows the flavor of chicken and it’s not really that exciting. But when it’s mixed with the eggs and mozzarella cheese, it brings a whole new dining experience to the table. It suddenly tastes extra creamy and has a rich, satisfying flavor. The “secret” ingredient in this recipe, although it’s not particularly secret, is almond flour. This is what takes the frittata to new dimensions. It not only makes the mixture thicker, but is what helps the exterior of the frittata to turn a gorgeous, crispy brown.
Finally, for herbs and spices, we like to add some fresh dill. You are more than welcome to use dried dill if you can’t get your hands on the fresh stuff, or if you don’t eat a lot of it and the plant usually dies before you get the chance to cook with it. Again, this only happened once people! But anyway, use whatever kind you like, or if you don’t like it, just leave it out. After this, it’s just a case of seasoning it to taste with black pepper and salt.
The most important thing about this recipe, the best keto cheese chicken frittata recipe, is that because it’s main ingredients are chicken, eggs and mozzarella cheese, it’s full of protein. So, no late-night trips to the fridge will never be needed if this is on the evening menu. It also contains no carbohydrates, which is perfect for keeping energy levels stable and sticking to the keto theme. However, it doesn’t contain much fiber, so feel free to add some non-starchy veggies for an extra boost.
Just one final tip! Try adding some our Keto Garlic Aioli Dip to the recipe once you’re done. It tastes delicious!
Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.