Keto Breakfast Recipes

Keto Goat Cheese & Mushroom Frittata

Love quiche? This frittata offers all of the flavors without the crust (or the fuss)! So get your veggie on with mushrooms, spinach and scallions, complemented with creamy goat cheese. It’s a rich, vegetarian, keto one-skillet feast!

Recipe by: Anne Aobadia | Photo by Emma Shevtzoff

6 g net carbs | 5 g fiber | 67 g fat | 35 g protein | 774 kcal


Prep/Cooking Time: 5 + 30 min | Easy | 2 Servings



• 140 g mushrooms

• 85 g (650 ml) fresh spinach

• 55 g (130 ml) scallions

• 55 g butter

• 6 eggs

• 110 g goat cheese

• salt and pepper

For serving

• 140 g (600 ml) leafy greens

• 2 tbsp olive oil

• salt and pepper


1. Preheat the oven to 350°F (175°C).

2. Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste.

3. Cut the mushrooms into wedges. Chop the scallions.

4. Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown.

5. Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.

6. Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle.

7. Serve with leafy greens and olive oil.


Top with chopped olives and tomatoes or a sprinkle of fresh herbs for added color and flavor.