This oven-baked vegetable frittata it’s super easy to make, super cheesy, and loaded with vegetables. Keto frittata is the perfect make-ahead recipe for breakfast or work lunches.
I love this easy frittata recipe because it’s so versatile and you can use all your leftover vegetables such as red bell pepper or zucchini.
Sometimes we make keto eggs muffins that are easier to pack and eat on the go, but also versatile and delicious. You can try my Keto Breakfast Casserole.
The ratio I love to use when making oven-baked frittata is 6 large eggs to 3 cups of mixed vegetables.
What’s a Frittata?
A frittata is the definition of a crustless quiche, an egg-based dish loaded with vegetables, cheese, and meat that can be cooked both on the stove or in the oven.
It means less work and definitely fewer carbs in this frittata breakfast recipe. Cheese is not optional here. It turns it into the best frittata recipe that’s super creamy and tasty.
This keto egg frittata is packed with all my favorite low carb vegetables, nut you can make it your way. The sky’s the only limit.
Why is it the Best Keto Vegetable Frittata
There are plenty of great things to say about this frittata recipe, and we can count on the easy cleanup and its versatility. But that’s not all:
- Is perfect for any meal of the day: breakfast, lunch, or dinner.
- It tastes delicious hot or cold.
- Super customizable, and you can use any of your favorite vegetables and cheese.
- The best way for using all those leftover vegetables in your fridge.
Ingredients for Keto Low Carb Frittata
This recipe includes a few slices of bacon, but if you prefer a vegetarian frittata recipe, you can skip the bacon and keep the rest of the ingredients the same.
- large eggs
- vegetables: broccoli florets, red pepper
- bacon
- cheese: Feta Cheese, Mozzarella, Parmesan cheese
- seasonings: salt, garlic powder, pepper, chili flakes
What Vegetables to Use in Your Egg Keto Frittata
Remember that you can use up to 3 cups of chopped vegetables to 6 eggs. Some vegetables need to be cooked before adding them to the frittata. This way, we avoid getting a soggy frittata.
- mushrooms
- zucchini
- onion
- spinach
- kale
- asparagus
- cherry tomatoes
How to Make a Keto Frittata?
This keto egg frittata is not complicated to make, and it takes less than 30 minutes to bake from scratch. Here are the basic steps:
- Season the egg base with salt, garlic powder, pepper, and chilly flakes. Whisk well until frothy.
- Chop the vegetables and cook the bacon until crispy.
- Add the feta cheese, mozzarella, chopped red pepper, broccoli florets over the egg mixture. Stir to combine.
- Transfer the frittata to a baking dish and sprinkle the parmesan and crispy bacon bits.
- Bake the frittata in the preheated oven until the top looks set. Allow a few minutes to cool before slicing.
How to Store this Easy Vegetable Frittata?
This is a great recipe for meal prep! You can store this frittata in an airtight container in the fridge for up to 3 days.
You can also choose to freeze the keto frittata for up to 2 months. Allow it to thaw in the refrigerator overnight and then reheat at 350F and avoid using a microwave if you don’t want a soggy frittata.
More Easy Breakfast Recipes:
- Creamy Baked Eggs with Leeks, Spinach and Bacon
- Healthy Keto Egg Salad – Low Carb Recipe
- Zucchini Cheddar Cheese Savory Keto Muffins
- 2 Ingredients Cream Cheese Pancakes
Best Easy Keto Frittata Recipe
Description
Ingredients
- 6 large eggs
- 1 small head broccoli or frozen broccoli florets steamed (about 2 cups)
- ½ cup red pepper chopped
- ½ cup diced bacon
- 4 oz feta cheese crumbled
- ½ cup mozzarella shredded
- â…“ cup parmesan cheese
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp chili flakes optional
Instructions
- Preheat the oven to 375°F/ 190°C.
- Cook the bacon until crispy and set aside.
- In a large mixing bowl, crack the eggs and season with salt, garlic powder, pepper, and chili flakes. Whisk until frothy.
- Add the feta cheese, mozzarella, chopped pepper, broccoli, and stir to combine.
- Pour the egg and vegetable mixture into a greased 9-inch pan. Use a spatula to distribute the egg filling evenly.
- Top with bacon and Parmesan cheese.
- Bake for 15-18 minutes until the egg looks fully cooked, and is set in the middle.
- Cool in the pan for about 5 minutes, then cut into wedges and serve.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
