Keto Vegetable Frittata
Elevate your breakfast or brunch game with this flavorful Keto Vegetable Frittata, a perfect low-carb, high-protein dish that's as nutritious as it is delicious. This easy recipe combines fluffy, protein-packed eggs with creamy heavy cream and a vibrant medley of zucchini, red bell pepper, and baby spinach, all sautéed to perfection in olive oil and garlic for a flavor-packed base. Topped with melted Parmesan cheese and baked to golden perfection, this oven-friendly skillet frittata is ideal for meal prep or serving a crowd. Customize it with fresh herbs like parsley or basil for an extra burst of freshness, and enjoy it warm or at room temperature for a satisfying, keto-friendly meal any time of day. Perfect for keto enthusiasts and vegetable lovers alike, this dish is ready in just 35 minutes and serves six generously.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 eggs
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 1 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped optional fresh herbs (e.g., parsley, basil)
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Set aside.
Heat olive oil in an oven-safe skillet (10-12 inches) over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced zucchini and red bell pepper to the skillet. Cook for 3-4 minutes or until slightly softened.
Stir in the baby spinach and cook for another 1-2 minutes until wilted.
Spread the vegetables evenly across the skillet and reduce the heat to low.
Pour the egg mixture over the vegetables and gently stir to distribute everything evenly. Let it cook undisturbed for 2-3 minutes until the edges begin to set.
Sprinkle the grated Parmesan cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is puffed and the center is set.
Remove from the oven and allow the frittata to cool slightly before slicing.
Garnish with optional fresh herbs, slice into wedges, and serve warm or at room temperature.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1808 mg | 603% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 19.3 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1210 mg | 93% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1277 mg | 27% | |
*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.
