Low Carb Vegetable Frittata
Elevate your breakfast game with this flavorful Low Carb Vegetable Frittata, a nutritious and satisfying dish that's perfect for keto-friendly mornings or a refreshing light lunch. Packed with a colorful medley of zucchini, bell pepper, red onion, and baby spinach, this frittata combines wholesome veggies with creamy eggs and rich cheeses for a delightful low-carb meal. The blend of shredded cheddar and grated Parmesan adds a savory depth, while the oven-baked technique ensures a golden, fluffy finish without the fuss. With just 15 minutes of prep time, this easy recipe is ideal for meal prepping or serving up a crowd-pleasing brunch. Garnished with fragrant garlic and cooked to perfection in olive oil, every slice of this vegetarian frittata is a comforting, flavor-packed bite. Perfect for those seeking a healthy, gluten-free option without compromising taste!
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Recipe Information
Ingredients
- 8 pieces eggs
- 0.25 cups heavy cream
- 2 tablespoons olive oil
- 1 medium zucchini
- 1 large bell pepper
- 0.5 medium red onion
- 2 cups baby spinach
- 2 cloves garlic
- 0.5 cups cheddar cheese (shredded)
- 0.25 cups parmesan cheese (grated)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large mixing bowl and whisk them together with the heavy cream, salt, and black pepper. Set aside.
Prepare the vegetables. Slice the zucchini into thin rounds, dice the bell pepper, finely chop the red onion, mince the garlic, and set aside the baby spinach.
Heat olive oil in an oven-safe skillet over medium heat. Add the garlic and red onion, cooking for 2-3 minutes until softened and fragrant.
Add the bell pepper and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the baby spinach and cook for 1-2 minutes until wilted, stirring frequently.
Reduce the heat to low and evenly distribute the vegetables in the skillet.
Pour the egg mixture over the vegetables, tilting the skillet to ensure the eggs settle evenly.
Sprinkle the shredded cheddar cheese and grated parmesan cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden brown.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges and serving.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1656 mg | 552% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 22.5 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1416 mg | 109% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1569 mg | 33% | |
*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.
