Keto Vegetable Frittata
This quick and easy keto vegetable frittata uses plenty of healthy veggies, eggs and a good deal of cheese. Each of the 4 servings has 6g of net carbs, 21g of fat and 15g of protein.
Equipment
- 1 Large mixing bowl
- 1 Oven-safe baking / casserole dish
Ingredients
- 2 tbsp Olive oil
- 1/2 cup Carrot (finely chopped)
- 1 cup Green bell peppers (finely chopped)
- 1 cup Mushrooms (sliced)
- 1 cup Broccoli (finely chopped)
- 1/4 cup Peas (leave these out to reduce carbs)
- 1/4 cup Haricot beans (leave these out to reduce carbs)
- 8 large Eggs
- 1/4 cup Heavy cream
- 1 cup Cheddar cheese (shredded)
- 1 pinch Salt
- 1 tsp Black pepper
- 2 tsps Mixed Italian herbs
- 1 tsp Red chilli flakes
- 1 tsp Ginger garlic powder
- 1 tsp Onion powder
Instructions
- Pre-heat the oven to 375°F.
- Heat the oil in a pan. Add all the chopped vegetables into the pan, add a little bit of seasoning (optional) and saute for 2 minutes or just until they start caramelizing. Turn off the heat and keep them aside.
- Next, take a mixing bowl. Add the eggs, cream, sea salt, black pepper powder, mixed Italian herbs, red chili flakes, ginger garlic powder, and onion powder. Whisk everything together.
- Add in the cheese next into the egg mixture and fold it well
- Take a casserole baking dish and grease it with butter
- Next, layer the bottom with the prepared vegetables
- Pour the egg mixture over the vegetables. Ensure that the egg sips down in between the crevices of the vegetables. You can use a ladle to flatten out the egg mixture.
- Top the mixture with some more shredded cheese
- Bake for 25-35 minutes, or until the center of the frittata is cooked through at the center. Use a toothpick to check if the center is cooked. It should come out clean.
Notes
