KetoDial
Recipe Card · Breakfast
Keto · One skillet · 2g net carbs
Keto Veggie Frittata
A skillet full of eggs, sauteed vegetables, and melted cheddar. Starts on the stovetop, finishes in the oven. Customize with whatever you have in the fridge.
188
kcal
per serving
Per serving
188 kcal
Fat 15g
Protein 11g
Carbs 2g
Net carbs 2g
AIngredients
- 2 tbspolive oil
- 1 1/2 cupsmushrooms, sliced
- 1 cupbell peppers, thin strips
- 1 cupzucchini, quarter moons
- 8large eggs
- 1/4 cupheavy cream
- 3/4 tspsea salt
- 1/4 tspblack pepper
- 2/3 cupshredded cheddar cheese
BMethod
- Preheat oven to 350°F.
- Heat olive oil in a 10-inch cast iron skillet over medium heat.
- Saute mushrooms, peppers, and zucchini 6-10 minutes until browned and soft.
- Whisk eggs, cream, salt, and pepper.
- Pour egg mixture into skillet. Add cheese and gently stir.
- Transfer to oven immediately. Bake 15-20 minutes until puffy and set in center.
- Cool a few minutes before slicing into 8 wedges.
Dial-in tip
Cast iron is ideal because it goes from stovetop to oven seamlessly. Swap the veggies for whatever you have: spinach, onions, cherry tomatoes, asparagus. Add cooked bacon or sausage for extra protein. Keeps 4 days in the fridge.
Pantry staples
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