green peas, bacon and cheese fritatta

As I start my days quite early right now, I no longer have time for proper breakfast. So weekend is the time for me to have nice, decent and more time consuming breakfast. Today I would like you to have a look at this colourful, delicious fritatta. Usually this way of preparing eggs is not my favourite – I prefer fried or scrambled eggs with lots of fresh salad on a side, but this fritatta really surprised me. I only regret that I didn’t add more green peas (I love green peas by the way) because they added lots of freshness to this meal. Addition of feta cheese was also a good idea – it gives a mediterranean vibe and lots of lightness, a contrary to bacon and cheddar. In general great option for a hearty breakfast or lunch. Perfect as a low carb meal, even though green peas are not a ketogenic vegetable – you still keep your carbs low, obviously if you won’t have a slice of bread or toast with it. And it’s absolutely not needed here. If you place your fritatta on a bunch of fresh rocket leaves and garnish with fresh chopped herbs, you’ll get a delicious Summer dinner.

To make this fritatta it’s good to have a non stick pan, with quite thick bottom, so you won’t burn the eggs easily, covering the pan with lid will help to melt the cheese faster, without burning the bottom of the fritatta.

Choose delicious, juicy and sweet cherry tomatoes, preferably from your local supplier. If you choose tomatoes that had to travel thousands miles to finish on your plate, you can be sure that they didn’t managed to ripe on the bush, but during the long journey. So they didn’t managed to develop all the nutritional components as they should. In the ideal world we would have tomatoes that grow happily in the sun, not in the greenhouse. Hydroponic cultivation is gaining more and more popularity. In a small area, in a controlled atmosphere and irrigated with a mixture of chemicals, they grow huge bushes. That’s why in stores tomatoes are cheap even in winter. One bush, grown in this way, can bear up to 25 kilos of fruit. This kind of tomatoes don’t see any sun and most of them don’t even grow in the soil. Why don’t they smell and don’t taste like tomatoes? – that is why.

If we think that we eat healthy because we eat vegetables, we can often be very wrong. If the only source of our vegetables will be those from the supermarket packed in plastic, imported from distant countries, we can almost be sure that their nutritional values will be very poor. If you look for fruit and vegetables from a local grower, you can be more sure that what you get your body will have more value. Such vegetables will sometimes be more expensive than in the supermarket, less diverse, but isn’t it better to eat something that has some value and will nourish our body than something that will give us only a illusory sense of health and, as a result, malnutrition and disease?

There’s one more thing about small local growers – they usually grow their crops not for lust of earning as much money as possible. Lots of them are truly passionate about what they grow, they are often small family run buisnesses so they also eat what they grow. And if they are honest they will be happy to answer all your questions and tell you how their veggies and fruits are grown. Like Mhairi that I spoke with some time ago – you can read our conversation here.

green peas, bacon and cheese fritatta


  • 3 large eggs
  • couple slices smoked streaky bacon
  • 1 brown onion
  • slice of butter
  • 2 handfuls of green peas (I had frozen peas)
  • handful of grated mature cheddar cheese
  • handful of crumbled feta cheese
  • couple cherry tomatoes
  • natural rock salt and black coarse pepper to taste
  • dried or fresh parsley for garnish


Chop onion and bacon. On a large pan melt slice of butter and add bacon. Fry until golden, add onion and sprinkle with a little bit of salt and black pepper. Fry for about 5 minutes. Add green peas and lower the heat. Fry for another 2 minutes stirring from time to time. Whisk 3 eggs, pour all over the pan.

Sprinkle with grated cheddar and crumbled feta, add cherry tomatoes. Cover the pan with lid and fry on a very low heat until cheese will be melted. Garnish with dried or fresh chopped parsley and serve.


keto bacon wrapped meatballs

Any bacon lovers out there? I know you’re there 😉

We all love it, smoky, crispy and somewhere between sweet and salty, when it melts in the mouth. I feel like bacon is always a star, anywhere you add it 🙂 Remember to find a good quality one. I’ve noticed that the cheaper one from the supermarket, is much more salty and watery. The same with minced pork – the ones you buy in plastic packaging, has a lot of added water. So if you have this option, check your local butcher, or ask in the supermarket if they have freshly minced pork.

So we have delicious pork meatballs, served with fresh spinach salad, and colorful veggies. If you want to make your meatballs even more yummy, you can add some chopped cheddar cheese inside. I’ve added some mozzarella to my salad. We try to start incorporating some cheese to our diet. I really like the taste and consistency of mozzarella, my partner said that after six months it tastes like boiled egg white. Isn’t it funny how you taste changes when you stop eating certain foods for some time?

OK, stop stop talking let’s dive into the recipe.



keto bacon wrapped meatballs

INGREDIENTS for about 8 meatballs

  • 500 g minced pork
  • 8 slices of smoked bacon
  • 1 egg
  • 1/2 – 1 tbsp coconut flour
  • good pinch of salt
  • pinch of coarse pepper
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic granules
  • optionally: finely chopped cheddar cheese


Mix all the ingredients together, but be careful with coconut flour. Coconut flour absorbs the moisture very easily, so if you add too much meatballs will be dry and hard. Optionally you can add some finely chopped cheddar cheese to make them even more delicious.

Roll 8 balls in your hands, I’ve gave them more an egg shape. Wrap each one with bacon and place on a baking tray. Bake for about 30-40 minutes in 200°C (180°C with the fan) or until bacon will get desired golden brown color.



Waiting for the meatballs to bake lets make a salad.


  • few handfuls of organic spinach
  • cherry tomatoes
  • fresh cucumber
  • 3 hard boiled eggs
  • half of avocado
  • some mozzarella cheese
  • 2 tbsp mayonnaise
  • about 5 tbsp extra virgin olive oil
  • pinch of coarse pepper
  • 1/2 tsp dried dill
  • pinch of garlic granules
  • 1/2 tsp your favorite mustard
  • some nigella seed to sprinkle on top


Lets start with dressing – mix mayo, mustard and olive oil with all the spices. To make it easier, you can put them all in a small jar, and shake it for a moment. Try how it tastes, add some more mustard, if you like it more spicy. Wash all the veggies, give a good rinse to spinach. Cut mozzarella in small cubes, eggs in halfs and slice cucumber and avocado (I always do it just before serving, so it won’t get dark). Place nice amount of spinach on plates, arrange the rest of the veggies, pour the dressing on top and sprinkle with nigella seeds. Salad is ready to serve.