Low Carb Keto Frittata Recipe
Low Carb Keto Frittata Recipe is healthy, filling and perfect for breakfast or brunch. This dish is full of protein and vegetables.
Ingredients
- 6 large eggs
- ½ cup heavy cream
- 1 cup shredded cheddar or mozzarella cheese
- 1 small zucchini diced
- 1 small red bell pepper diced
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil or butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons fresh parsley chopped
Instructions
Preheat oven
- Preheat oven to 375°F. Lightly grease oven-safe skillet with olive oil or butter.
Prepare vegetables
- Wash and dice zucchini, bell pepper and onion. Mince garlic. Even pieces ensure vegetables cook evenly inside frittata.
Sauté vegetables
- Heat olive oil in skillet. Add onion and bell pepper. Cook 3–4 minutes until soft, then add zucchini and garlic.
Whisk eggs and cream
- In a mixing bowl, beat eggs with heavy cream, salt, pepper and paprika until smooth and slightly frothy.
Add cheese
- Mix half of the shredded cheese into egg mixture. Stir gently to combine before pouring over vegetables.
Combine vegetables and eggs
- Pour egg and cheese mixture over sautéed vegetables in skillet. Stir gently to distribute vegetables evenly.
Cook on stove
- Cook over medium heat for 3–4 minutes until edges start to set. Do not fully cook; oven will finish baking.
Bake in oven
- Transfer skillet to oven. Bake 12–15 minutes until frittata is fully set and lightly golden on top.
Add remaining cheese
- Sprinkle remaining cheese on top during last 2 minutes of baking. Melt cheese for a golden, creamy finish.
Garnish and serve
- Remove frittata from oven. Sprinkle with fresh parsley. Slice into portions and serve warm immediately.
Notes
- Use fresh vegetables for best flavor
- Pre-cook harder vegetables to avoid raw bites
- Use an oven-safe skillet to avoid transferring
- Don’t overbake to keep frittata soft and creamy
- Add herbs or spices for extra flavor