Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 6 Eggs
- 1/4 cup Heavy cream
- Salt and pepper
- 2 tablespoons Olive oil
- 1/2 Onion, diced
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 1 cup Spinach, chopped
- 1/2 cup Shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Whisk the eggs, heavy cream, salt, and pepper in a mixing bowl. Set aside.
- Heat the olive oil over medium heat in a large skillet. Add the diced onion and red bell pepper, and sauté for 5-7 minutes or until softened.
- Add the diced zucchini to the skillet and sauté for 3-5 minutes or until tender.
- Add the chopped spinach to the skillet and sauté until wilted.
- Pour the egg mixture into the skillet and gently stir to combine the vegetables and eggs.
- Sprinkle the shredded cheddar cheese over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until the eggs are set and the cheese is melted and bubbly.
- Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 271 kcal
Fat: 22g
Saturated Fat: 9g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Protein: 14g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Vegetable Frittata
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.