Keto Cheese, Peas and Prosciutto Bake. 8g carbs (or 5.5g if you swap peas for green beans).
This dish was actually a happy accident that turned out to be an amazingly tasty invention and absolutely wonderful as a side to any protein main meal.
It makes 6 portions that you can freeze until you fancy something substantial alongside a home-made burger, sausages or a steak.
If you’re a fan of lasagna, this dish isn’t far off and I promise that it will not disappoint.
You will need a saucepan or sauté pan, a large mixing bowl, an oblong Pyrex baking dish, an electric whisk and a spatula.
The list of ingredients is long, but most items will probably be in your cupboard and fridge already. If not, don’t hesitate to buy them. I guarantee that you will make this recipe time and time again, and nothing will go to waste.
How to Make Keto Cheese, Peas and Prosciutto Bake
Start by cooking your garden peas (or French green beans if you’d rather reduce the carbs further, although I think the overall taste is better with peas).
Shred or cut (I use kitchen scissors) the prosciutto cotto, making sure that it is the “cotto” (cooked) type, NOT the “crudo” (raw, Parma, S.Daniele) type.
Grate Cheddar cheese or cut it into 1/2 cm cubes.
Whip the whole eggs until frothy, then add cream and ‘flours’ and whip again to obtain a smooth, liquid batter.
When the peas are ready, stir in grated/cubed Cheddar and prosciutto, then pour in the thickened egg mixture after giving it a quick stir.
Now raise the heat to medium-high and use your spatula to turn sections over every minute or so. It will be a gloopy mess. But don’t panic -it’s meant to be that way. Just keep turning over chunks of glop as best as you can to ‘cook’ the flours. 5-6 minutes total should suffice.
Pour the glop into your buttered baking dish and stab it with the spatula to spread it out and create an even layer. Avoid pressing it down, as you don’t want it to be compacted.
Finally, plaster the entire surface with crème fraîche, then sprinkle Parmigiano Reggiano all over.
Place the dish in your pre-heated oven and bake until richly caramelised.
The aroma will be irresistible, but best allow it to cool for 5 minutes before serving.
You can either freeze unused portions, or keep them refrigerated for up to 5 days. To re-heat, place in microwave or in 200° oven for 20-30 minutes.
Sometimes, my kitchen mistakes turn into surprisingly good dishes. This Keto Cheese, Peas and Prosciutto Bake is most definitely one of them.
Enjoy!
Keto Cheese, Peas and Prosciutto Bake
Ingredients
- 20 g butter
- 20 g extra virgin olive oil
- 200 g frozen peas - see Notes
- 20 g tomato concentrate
- 1 pinch (generous) fine Himalayan pink salt
- 1 sprinkle (generous) of each: white pepper, nutmeg, cinnamon, cloves, Italian herbs seasoning
- ⅓ cube beef stock - crumbed
- 5 large eggs 275g net weight, U.S. = jumbo size
- 100 g double or whipping cream
- 25 g fine psyllium husk powder
- 25 g lupin flour
- 5 pinches (generous) fine Himalayan pink salt
- 100 g cooked prosciutto slices
- 120 g mature Cheddar cheese
- 300 g crème fraîche
- 25 g Parmigiano Reggiano - grated
Instructions
- heat butter and oil in frying pan, then add frozen peas as well as tomato paste, salt, seasoning, crumbed beef stock cube and 70g water.20 g butter, 20 g extra virgin olive oil, 200 g frozen peas, 20 g tomato concentrate, 1 pinch (generous) fine Himalayan pink salt, 1 sprinkle (generous) of each: white pepper, nutmeg, cinnamon, cloves, Italian herbs seasoning, ⅓ cube beef stock
- stir and cook until tender and liquid has reduced by half.
- meanwhile, shred prosciutto and grate or cut Cheddar cheese into small (1/2 cm) pieces.100 g cooked prosciutto slices, 120 g mature Cheddar cheese
- use an electric stick whisk to whip eggs and salt until frothy, add cream - whip, add lupin and psyllium - whip again.5 large eggs, 100 g double or whipping cream, 25 g fine psyllium husk powder, 5 pinches (generous) fine Himalayan pink salt, 25 g lupin flour
- leave to stand for a couple of minutes to thicken.
- stir prosciutto and cheese into the cooked peas, then pour all the egg mixture into the pan as well.
- stir and cook over medium-high heat (induction hob 10) for a few minutes, scooping the gloopy mixture and turning it over in sections to cook it through.
- pre-heat oven to 220°C static.
- smear butter over bottom and sides of a Pyrex baking dish, then scoop the glop in and level it by stabbing it with the edge of your silicone spatula without pressing down.
- spread crème fraîche all over, then sprinkle parmesan on top.300 g crème fraîche, 25 g Parmigiano Reggiano
- bake for about 20 min until nicely caramelised, and rest it for 10 minutes before serving.
Notes
Nutrition
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Super-tasty and very satisfying. I freeze individual portions so I have a ready-made side dish to pair with my steak, burgers or sausages whenever I want.