Low Carb Huevos Rancheros

I am a huge huevos rancheros fan. I make my version of it about every week. Really, just some eggs with chorizo, avocado, salsa, and sour cream, you can’t go wrong! But when I saw this recipe by ketogenic, I was intrigued, I am going to try making this version of huevos rancheros in a frittata form! Thanks, ketogenic.com for this recipe!

YIELDS2 ServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)

PREP TIME 10 mins

COOK TIME 30 mins

TOTAL TIME 40 mins

Ingredients

1 ½ tsp olive oil

¼ cup red onion, diced

4 eggs

2 oz cheddar cheese, shredded

½ tsp smoked paprika

⅛ tsp salt

Directions

1

Preheat the oven to 350F (176C).

2

Heat the oil in a small cast-iron skillet over medium heat.

3

Place the onions in the skillet and sauté until soft, about six to seven minutes.

4

Whisk the eggs in a bowl. Add the salsa, cheese, smoked paprika, and salt.

5

Pour everything on top of the onions and give it a quick mix.

6

Place the skillet in the oven and bake for 30 to 35 minutes, until cooked to your liking.

7

Remove, let cool for a few minutes.

8

Slice your keto Huevos Rancheros frittata and serve! Store leftovers in an airtight container in the fridge.