Low Carb Classic Vegetable Egg Frittata
Bright, flavorful, and packed with nourishing ingredients, this Low Carb Classic Vegetable Egg Frittata is the perfect choice for a healthy breakfast, lunch, or light dinner. Featuring a medley of fresh spinach, vibrant red bell pepper, zucchini, cherry tomatoes, and parmesan cheese, this oven-baked frittata is a low-carb delight that combines simplicity with bold, wholesome flavors. Prepared in just 35 minutes, the recipe begins with sautéing vegetables to deepen their natural sweetness before blending them into a creamy egg base and finishing with a golden, cheesy topping. Perfect for meal prep, this versatile dish is gluten-free, keto-friendly, and offers an easy way to incorporate more vegetables into your diet. Serve warm or at room temperature for a satisfying, protein-rich meal that feels indulgent yet light.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.25 cup heavy cream
- 2 cups fresh spinach
- 1 medium red bell pepper
- 1 small zucchini
- 0.5 cup cherry tomatoes
- 0.5 medium onion
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl and whisk together with the heavy cream until fully combined.
Season the egg mixture with salt and black pepper.
Dice the red bell pepper, slice the zucchini thinly, halve the cherry tomatoes, and chop the onion.
In a large oven-safe skillet, heat the olive oil over medium heat.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 3 minutes.
Add the diced red bell pepper and sliced zucchini to the skillet, and cook for 4-5 minutes or until softened.
Stir in the cherry tomatoes and fresh spinach, and cook until the spinach has wilted.
Evenly distribute the cooked vegetables across the skillet and pour the egg mixture over the top.
Sprinkle the grated parmesan cheese evenly over the egg mixture.
Move the skillet to the preheated oven and bake for 15 minutes, or until the frittata is set and golden brown.
Remove the skillet from the oven and let the frittata cool slightly before slicing.
Serve warm or at room temperature.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 3924 mg | 171% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 20.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 778 mg | 60% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1437 mg | 31% | |
*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.
