Keto Spanish Brunch: Mediterranean Shrimp Frittata with Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs 1/2 cup almond milk Salt and black pepper, to taste 1 tbsp olive oil 1 small onion, diced 1 red bell pepper, diced 1 cup cherry tomatoes, halved 1 lb large shrimps, peeled and deveined 1/2 cup crumbled feta cheese 1 ripe avocado, diced 1 tbsp fresh cilantro, chopped 1 tbsp fresh parsley, chopped 1 tbsp lemon juice 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, whisk together eggs, almond milk, salt, and black pepper until well combined. Set aside.
2. Heat olive oil in an oven safe skillet over medium heat. Add onion and red bell pepper, cook for 3 4 minutes or until softened.
3. Stir in cherry tomatoes and cook for another 1 2 minutes. Add shrimps and garlic powder, cooking until shrimps turn pink.
4. Pour the egg mixture over the cooked vegetables and shrimps, ensuring an even layer. Sprinkle crumbled feta cheese on top.
5. Transfer the skillet to the preheated oven and bake for 18 20 minutes or until the frittata is set and golden brown.
6. In a small bowl, prepare avocado salsa by combining diced avocado, cilantro, parsley, lemon juice, and salt to taste. Set aside.
7. Remove the frittata from the oven and let it rest for 5 minutes before slicing into wedges. Serve hot with a dollop of avocado salsa on top.

Chef’s Insight

This easy-to-make keto Spanish brunch recipe is sure to impress your guests with its flavors and presentation. The combination of Mediterranean shrimp frittata and creamy avocado salsa will satisfy your taste buds while staying low-carb.

Notes

This keto-friendly recipe is not only delicious but also high in protein and low in carbs, making it an excellent choice for a satisfying brunch.