Keto Classic Vegetable Frittata
Elevate your breakfast or brunch game with this Keto Classic Vegetable Frittata—a low-carb, protein-packed dish that's as versatile as it is delicious. Loaded with fresh, vibrant vegetables like zucchini, red bell pepper, baby spinach, and cherry tomatoes, this frittata is baked to perfection with a creamy egg base, gooey mozzarella, and a sprinkle of parmesan for a hint of nutty flavor. Seasoned with garlic, fresh basil, and a touch of olive oil, it delivers a flavor profile that's light yet indulgent. Ready in just 40 minutes, this oven-baked frittata is an ideal keto-friendly option for meal prep or a wholesome, satisfying breakfast. Whether served warm or at room temperature, it’s a nutritious and crowd-pleasing dish that’s easy to make and perfect for keto enthusiasts.
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium zucchini
- 0.5 medium red bell pepper
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- 0.25 cup parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Season with salt and black pepper, and set aside.
Finely mince the garlic cloves. Slice the zucchini into thin rounds, chop the red bell pepper and halve the cherry tomatoes.
In an ovenproof skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced zucchini and red bell pepper to the skillet. Sauté for about 4-5 minutes until the vegetables are tender.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Pour the egg mixture evenly over the sautéed vegetables in the skillet.
Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top.
Scatter the halved cherry tomatoes over the mixture.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is set and golden brown on top.
Remove from the oven and let it cool slightly.
Garnish with fresh basil leaves before serving. Slice and enjoy your keto-friendly vegetable frittata warm or at room temperature.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1710 mg | 570% | |
| Sodium | 4638 mg | 202% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 21.1 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1377 mg | 106% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
