30-minutes Vegetable Frittata

A Low-carb and Keto Recipe

Introducing the easiest Vegetable Frittata recipe! In this version, we've taken the classic Italian frittata and given it a keto makeover. It's loaded with fresh veggies, protein-packed eggs, and oh-so-delicious cheese. This is more than just a low-carb meal—it's a lightning-fast breakfast solution that won't skimp on flavor.

Prep Time: 20 minutes Cooking Time: 10 minutes Total Time: 30 Minutes Difficulty Level: Easy Recipe Makes 8 Servings

- 2 tablespoon olive oil

- 1 ½ cups mushrooms, sliced

- 1 cup raw bell peppers, cut into thin 1-inch (2.5cm) strips

- 1 cup zucchini, cut into quarter moons

- 8 large eggs

- ¼ cup heavy cream

- ¾ teaspoon sea salt


1. Start by adding oil to a 10-inch iron skillet and heat over medium heat.

2. Saute vegetables for a couple of minutes (6 to 10 minutes) or until browned and softened, stirring occasionally.

3. Whisk together eggs, cream, salt, and pepper in a large bowl.

4. Pour egg mixture into skillet and add cheese, stirring gently.

5. Bake the mixture in the oven for 15-20 minutes in the preheated oven until the top is puffy but moist. Let it cool before slicing.


This vegetable frittata is just as delicious, served warm, cold, or at room temperature - making it perfect for meal prep or as a tasty leftover. Give it a try and see how it becomes your favorite breakfast dish!