Name: Keto “Egg McMuffin” Wok-Hei Frittata
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 large eggs; 1/4 cup heavy cream; 6 oz Canadian bacon, chopped; 1 cup grated sharp cheddar cheese; 1/2 small red onion, finely chopped; 1 cup baby spinach, roughly chopped; 2 tbsp avocado oil (or other high smoke-point oil); 1 tbsp unsalted butter; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp kosher salt (plus extra for seasoning); 1/4 tsp black pepper; Chives or scallions, sliced, for garnish

Keto “Egg McMuffin” Wok-Hei Frittata

CookwithNewsletter

There’s no such thing as too much breakfast culture—especially when you combine the cheeky nostalgia of an Egg McMuffin with the high-heat drama of wok cookery. This frittata uses a blazing-hot wok or skillet to deliver smoky, seared Canadian bacon and veggies, bringing a little 'wok hei' (that prized, elusive breath-of-the-wok flavor) to the keto breakfast-for-dinner moment. The result: a fluffy, savory frittata that lands somewhere between an egg sandwich, a diner classic, and a love letter to the unhinged creativity of food culture. Garnished with fresh chives and loaded with melty cheese, this dish is pure, joyful chaos—no bun, no rules, just iconic flavor.

Ingredients

Instructions

Preheat your largest nonstick skillet or wok over high heat until just smoking to achieve that 'wok hei' flavor.
Add avocado oil and swirl to coat. Toss in chopped Canadian bacon, spreading in a single layer. Sear, tossing frequently, until browned and slightly crisp (2-3 min). Remove and set aside.
Add onions to the hot pan, season lightly with salt, and toss until translucent and slightly charred at the edges (2 min). Add spinach and toss until just wilted. Remove veggies and set aside with bacon.
Reduce heat to medium. In a large bowl, whisk eggs with heavy cream, smoked paprika, garlic powder, 1/4 tsp salt, and black pepper until frothy.
Add butter to the pan, then pour in the egg mixture. Let set for 1 minute, then scatter over the bacon, onions, spinach, and cheese. Stir gently just to distribute.
Let cook undisturbed for 2-3 min until the edges start to set. With a flexible spatula, gently lift the edges and tilt pan to let uncooked egg run underneath.
Once mostly set but still slightly jiggly on top (about 6 min total), place under broiler (if oven-safe) or cover with a lid and cook another 1-2 min until just set and puffed.
Slide onto a board, cut into wedges, and top with chives or scallions. Serve hot and revel in the absurd glory of a keto, wok-inspired breakfast-for-dinner.