Keto Frittata Primavera
Pan-seared & baked
- Time
- 20 min
- Serves
- 2
- Calories
- 380 kcal
- Protein
- 24 g
About this recipe
A frittata is low-carb cooking's weeknight MVP: eggs, vegetables, cheese, olive oil, and oven heat do the heavy lifting while you stand back. The oven does the cooking, which means your stovetop is free, the eggs stay creamy (not rubbery), and you end up with something that slides from the pan in perfect wedges. Mixed vegetables work here because a frittata forgives overcooked peppers and spinach that wilts down to nothing—that's the point. Pan-sear your veggies first (3 minutes, maximum), pour in the beaten eggs with a pinch of salt and Italian seasoning, scatter mozzarella across the top, and bake 12 minutes at 400°F. The center should jiggle ever so slightly when you shake the pan; it sets as it cools and is perfect at room temperature (or cold, straight from the fridge for breakfast). At 24g protein and 380 calories per serving, it's breakfast that holds you until lunch, or a quick lunch that doesn't require heating yesterday's dinner.
Ingredients
Method
- 1 Preheat oven to 190°C (375°F).
- 2 Heat olive oil in an oven-safe skillet, sauté bell pepper and spinach until tender.
- 3 Add minced garlic and cook 30 seconds.
- 4 Whisk eggs with salt, pepper, and italian seasoning, pour over vegetables.
- 5 Sprinkle mozzarella on top, cook on stovetop for 3 minutes.
- 6 Transfer to oven and bake 8-10 minutes until center is set.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
