Ketosis, Intermittent Fasting and Breakfast.
When you are doing a Ketogenic diet and are keto-adapted, you have a choice on when to eat your meals, as you are not ruled by hunger anymore.
A lot of people who are doing keto for weight loss choose to do intermittent fasting, and often skip breakfast. That might be a better option than skipping dinner, for social and family reasons, but for your metabolism, skipping dinner is more advantageous. You also sleep better on an empty stomach and give your body the opportunity to truly rest, detox and rebuild.
Another advantage to eating breakfast is that it will give you needed nutrients to start your day, support your adrenal function with protein, and curb possible cravings with a good feeling of satiety.
Keto Breakfast Frittata to start the day right.
So what better way to start your day with an easy and delicious dish, full of nutrients and flavor?
This frittata can be even made the day before and refrigerated. You can eat it cold or quickly reheat a single portion it in a skillet.
The keto breakfast frittata will also make a fabulous leftover to take to work for lunch!
I recommend buying a Ceramic – Non-stick Pan (like this ones) to use when making eggs, it is non toxic and will make it super easy to turn your omelet. Please do not use Teflon coated pans as they release toxins and are bad for the environment!
This is a Keto Primal recipe as it contains cheese. To Make it Keto Paleo just substitute the brie with 1/3 cup of coconut cream to be mixed in with the eggs.
Macros for the Keto Paleo Version are : 305 Cal – 30 gr fat – 3.35 gr fiber – 3.5 gr NET carbs – 7.5 gr protein
- Serves: 4 portions
- Serving size: 1 portion
- Calories: 313
- Fat: 30 gr
- Carbohydrates: 2.4 gr NET
- Fiber: 3.25 gr
- Protein: 9
- In a large bowl whisk the eggs with the mct oils, the herbes de provence the olives and the salt, until frothy.
- Cut, peel and slice the avocado into thick slices.
- In a large ceramic skillet melt the butter until foamy on a high flame, then put in the avocado and fry in the butter until slightly golden on all sides.
- Remove with a spatula and set aside.
- Still on a high flame pour the egg mixture in to the skillet.
- Slice the brie in thin slices and place it on the egg mix (yes it will sink!).
- Now cover the skillet and cook for about 3 minutes, or until the bottom of the frittata is golden brown.
- Now with the aid of a lid or a plate flip the frittata and cook for another 2 minutes.
- Serve the frittata hot on a large plate topped with the avocado.