Frico Eggs (Keto)

Frico (freek-o) - "what's frico" you might be asking?  Frico are thin, crispy, lacey discs of cooked cheese (in this case, parmesan).  Frico are often crumbled over a salad or served as an appetizer.  Today I'm bulking up these delicate disks by marrying them with hard-cooked eggs - the flavor marriage of the two are perfect together.  Super cool looking too, don't you think?

Start by cutting hard-cooked eggs in half lengthwise.  A thin, sharp knife works best (like this one).

Oh hey, check out my absolute favorite method for cooking eggs with shells that release perfectly every single time, even when the eggs are freshly laid.  And here's my second favorite method that works almost as well.

In a nonstick skillet over medium-low heat, place little mounds of grated or ground parmesan cheese.  Depending on the size of your eggs, use between 1 1/2 and 2 teaspoons for each egg half.  You can substitute other cheeses if you like, but you'll have to experiment to see which ones work well.  I've used pecorino romano - it works beautifully, but the flavor is stronger and the cheese is quite a bit saltier than parmesan.

Carefully center one egg half on each mound of cheese.  

Now we wait.  If any bits of cheese start jumping around in the pan, lower the heat.  You don't want to risk burning the cheese so take it slow and be patient - the whole process will only take a few minutes.

Remove from the heat when they look like this.  Allow to cool slightly before removing from the pan.  Use a very thin, flexible nylon spatula (like this one) to protect the finish of your nonstick pan.  

That's all there is to it - super easy.  Enjoy!

Items used to make this recipe:

(affiliate links)

• nonstick skillet https://amzn.to/46tR6Bt

• nylon spatula https://amzn.to/3Xqec7X

• thin, sharp knife https://amzn.to/46or5Dr

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Frico Eggs

makes 4 appetizers

Printable Recipe

Ingredients

• 2 hard-cooked eggs, peeled and cut in half

• 2 tablespoons ground pecorino romano or parmesan cheese

Directions

1. In a nonstick skillet over medium-low heat, divide cheese into 4 equal mounds spaced evenly apart.

2. Top each cheese mound with 1/2 hard-cooked egg, cut side down; allow cheese to slowly melt until golden brown (if the cheese starts to jump in the pan, lower the heat).

3. Remove from skillet and enjoy.

Fluffy Frittata

Here's a simple egg frittata baked in a cast iron skillet.  Despite containing 3 kinds of cheese, it's light and fluffy and I love the rustic presentation of serving it directly from the skillet.  Start to finish, you can have it on the table is less than an hour. 

Start by greasing a 12-inch cast iron skillet with melted butter - be sure to coat the bottom and sides well.  Eggs are like cement so don't miss any spots. 

In a large mixing bowl, whisk all the ingredients together.  If you have a flat whisk, it's the best tool to use, but a standard whisk will also work.  Be sure no clumps of flour remain.

Pour the egg mixture into the prepared skillet.

Bake in the center of a preheated oven for 20-25 minutes.  The eggs are done when they puff up and no longer jiggle.  

Allow eggs to cool for 10-15 minutes before cutting into 8 wedges.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• budget-friendly 12-inch cast iron skillet https://amzn.to/3stLyn4

• 12-inch cast iron skillet https://amzn.to/3NNgSt9

• flat whisk https://amzn.to/3GDIgCV

• silicone pastry brush https://amzn.to/3rBSnns

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Fluffy Frittata

makes 8 servings

Printable Recipe

Ingredients

• 10 large eggs

• 12 ounces ricotta cheese

• 1/4 cup unsalted butter, melted (plus more for greasing skillet)

• 1/4 cup all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons chopped fresh parsley

• 1/2 cup sliced scallions

• 1 cup grated parmesan or romano cheese

• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350F and grease a 12-inch cast iron skillet well with melted butter.

2. In a large mixing bowl, whisk together all ingredients and pour into prepared skillet.

3. Bake in center of preheated oven for 20-25 minutes or until the eggs no longer jiggle (strata will puff up in the skillet, but will flatten as it cools).

4. Remove from oven and cool 10-15 minutes before cutting into 8 wedges.

adapted from Entertaining with Beth