Print

Healthy Low-Carb Veggie Frittata

healthy low-carb veggie frittata - featured image
Print Recipe

A quick and easy keto-friendly veggie frittata packed with fresh garden vegetables, creamy eggs, and a hint of spice, perfect for a wholesome breakfast or snack.

Ingredients

Scale
  • 8 large eggs (room temperature for fluffier texture)
  • ½ cup small-curd cottage cheese
  • 2 cups fresh spinach, roughly chopped
  • 1 cup diced bell peppers (red or yellow)
  • 1 medium zucchini, grated
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh herbs (parsley or chives, optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the diced bell peppers and grated zucchini; stir and cook for about 5 minutes until the veggies soften but still hold some bite.
  5. Stir in the chopped spinach and cook just until wilted, about 1-2 minutes. Season lightly with salt and pepper.
  6. In a large mixing bowl, whisk together the eggs and cottage cheese until combined and slightly frothy.
  7. Add the shredded cheddar cheese, fresh herbs, red pepper flakes (if using), and a pinch of salt and pepper to the egg mixture and stir to combine.
  8. Pour the egg mixture over the sautéed veggies in the skillet. Gently shake the pan to distribute evenly.
  9. Cook on the stovetop for 2-3 minutes until the edges just start to set.
  10. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and golden on top. Test doneness by inserting a toothpick in the center; it should come out clean.
  11. Let the frittata cool for a few minutes before slicing and serving.

Notes

Use room temperature eggs for fluffier texture. Sauté veggies well to remove excess moisture and prevent sogginess. If the top browns too quickly in the oven, cover loosely with foil. For dairy-free, substitute cottage cheese with blended silken tofu and omit cheddar cheese. You can add cooked bacon or sausage for a heartier version.

Nutrition

Keywords: low-carb, keto, frittata, veggie, breakfast, healthy, easy, protein-rich

Find it online: https://sweetstirring.com/healthy-low-carb-veggie-frittata-recipe-5-easy-steps-for-keto-lovers/