Keto Classic Vegetable Frittata

Start your day with the ultimate low-carb delight: the Keto Classic Vegetable Frittata! Loaded with vibrant zucchini, sweet red bell peppers, juicy cherry tomatoes, and nutrient-packed baby spinach, this oven-baked masterpiece is as wholesome as it is flavorful. Creamy eggs whisked with heavy cream create a rich, fluffy base, while melted mozzarella and parmesan add a cheesy, golden perfection. Sautéed garlic infuses each bite with irresistible aromatics, and a fresh basil garnish brings a fragrant, finishing touch. Ready in just 40 minutes, this keto-friendly recipe is perfect for breakfast, brunch, or even a quick dinner, offering a satisfying and nutritious option for your low-carb lifestyle!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Season with salt and black pepper, and set aside.

Step 3

Finely mince the garlic cloves. Slice the zucchini into thin rounds, chop the red bell pepper and halve the cherry tomatoes.

Step 4

In an ovenproof skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Step 5

Add the sliced zucchini and red bell pepper to the skillet. Sauté for about 4-5 minutes until the vegetables are tender.

Step 6

Stir in the baby spinach and cook until wilted, about 2 minutes.

Step 7

Pour the egg mixture evenly over the sautéed vegetables in the skillet.

Step 8

Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top.

Step 9

Scatter the halved cherry tomatoes over the mixture.

Step 10

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is set and golden brown on top.

Step 11

Remove from the oven and let it cool slightly.

Step 12

Garnish with fresh basil leaves before serving. Slice and enjoy your keto-friendly vegetable frittata warm or at room temperature.

Nutrition Facts

Serving size	(1161.1g)

Amount per serving	% Daily Value*
Calories	1827.9

Total Fat 138.4g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1710.5mg	0%
Sodium 4637.5mg	0%
Total Carbohydrate 35.9g	0%
Dietary Fiber 6.4g	0%
Total Sugars 21.1g
Protein 92.3g	0%

Vitamin D 328IU	0%
Calcium 1376.9mg	0%
Iron 10.8mg	0%
Potassium 1491.4mg	0%

*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.

Source of Calories

Fat: 70.8%

Protein: 21.0%

Carbs: 8.2%