Imagine a breakfast so delicious, so nutritious, and so easy to make that it will revolutionize your morning routine. Our Low Carb Vegetable Frittata is not just a meal – it's a culinary adventure that combines vibrant vegetables, creamy eggs, and tangy feta cheese into a single, irresistible dish. Whether you're a busy professional, a health-conscious foodie, or someone looking to spice up their breakfast game, this frittata promises to be your new go-to recipe that will leave you feeling satisfied and energized.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is available for cooking.
- In a large mixing bowl, crack the 6 large eggs and whisk thoroughly until the eggs are well combined and slightly frothy. Season with salt and pepper to taste.
- Heat olive oil in the oven-safe skillet over medium heat. Add diced onions and bell peppers, sautéing for 3-4 minutes until they become soft and slightly translucent.
- Add chopped spinach to the skillet and cook for an additional 1-2 minutes until the spinach wilts and releases its moisture.
- Distribute the halved cherry tomatoes evenly across the vegetable mixture in the skillet.
- Pour the whisked eggs over the vegetables, ensuring an even distribution. Cook on the stovetop for 2-3 minutes until the edges begin to set.
- Sprinkle crumbled feta cheese over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are completely set and the top is lightly golden.
- Remove from the oven and let the frittata rest for 2-3 minutes to allow it to set further.
- Slice into wedges and serve hot, garnishing with fresh herbs if desired.
Tips
- Use room temperature eggs for a smoother, more even mixture
- Don't overmix the eggs - a light whisking is key to maintaining a tender texture
- Choose a non-stick or well-seasoned cast-iron skillet to prevent sticking
- Ensure your vegetables are chopped to similar sizes for even cooking
- Let the frittata rest after cooking to allow it to set completely
- Experiment with different vegetable combinations to keep the recipe exciting
- For extra flavor, try adding herbs like basil or thyme to the egg mixture
- If you're meal prepping, this frittata keeps well in the refrigerator for 3-4 days
- For a crispy top, you can briefly broil the frittata for 1-2 minutes at the end of baking
- Serve with a side of mixed greens or avocado for a complete, low-carb meal
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 12g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 280mg
