Cast Iron Skillet Frittata
Prep time
Cook time
Total time
Serves: 8
  • 8 Slices Bacon
  • 1 Small Onion (125 g)
  • 1 Small Pepper (133 g)
  • 542 g Brussels Sprouts
  • 1 Head Cauliflower (965 g)
  • 12 Oz. Cheddar Cheese
  • 12 Eggs
  • 6 Oz Heavy Cream
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  1. Start by cooking bacon until crisp, keep the bacon grease in the skillet
  2. Thinly slice the onion and pepper
  3. Shred the brussels sprouts and cauliflower
  4. Cook all the vegetables in the skillet
  5. While vegetables are cooking, prepare the egg mixture with 12 eggs, 6 Oz cream and spices, whisk to combine
  6. If required, shred cheddar cheese
  7. When the vegetables are done, aka translucent and cooked, crumble and add the bacon and cheese
  8. Mix well and then add the eggs and mix again
  9. Cook for 2-3 minutes on stovetop
  10. Transfer skillet to oven set to 450 and cook for an additional 25 minutes
  11. Slice and serve!
I used a lot of vegetables, probably more than I wanted to. If I were to do it again I'd reduce the amount which would also lower the carbs. IMPORTANT: Make sure the skillet you use is oven proof to 450 degrees. Also, if you use some sort of handle protector on your cast iron, make sure to take it off as well!
Nutrition Information
Serving size: ⅛th Calories: 491 Fat: 35 Carbohydrates: 18 Fiber: 6 Protein: 29
Recipe by Caveman Keto at