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

Ingredients:

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.

Instructions:

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!