Easy Vegetable Frittata
Servings Prep Time
6-8people 15minutes
Cook Time
Servings Prep Time
6-8people 15minutes
Cook Time
  • 8 large eggs
  • 1/2cup 2% or whole milk keto diets substitute cream
  • 1 1/2teaspoons sea salt
  • 3/4teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1cup fresh spinach
  • 1/2 cup green bell pepperchopped
  • 1/2 cup red onionchopped
  • 1/2cup mushroomssliced 1/4 inch thick
  • 1/4cup grated cheddar cheese
  • butterroom temperature or olive oil for brushing skillet
  1. Position a rack in the middle of the oven. Preheat oven to 350 degrees Fahrenheit.
  2. In a 10-12″ non-stick, oven-safe skillet with a lid, heat olive oil to medium-high heat. Add sliced mushrooms and cook for a few minutes. Reduce heat to medium, add chopped red onion and green peppers. Saut√© for 2 minutes. Add spinach until it wilts. Set aside.
  3. In a large bowl, whisk the eggs, milk, sea salt and pepper.
  4. Add vegetables and cheese to the egg mixture. Stir until vegetables and cheese are distributed throughout egg mixture.
  5. Brush room temperature butter or olive oil on bottom and sides of skillet. Pour the egg mixture into skillet. Cover with a lid. Cook over medium heat for a couple minutes until eggs start to set. Place in the oven covered for 10 minutes.
  6. Remove the lid and cook for 13-15 minutes until the top is slightly puffed and the egg mixture is set.
  7. Use a silicone spatula to loosen the edges (silicone won’t scratch your non-stick surface). Slide frittata onto a cutting board to cool.
  8. Cool for 5-10 minutes before cutting. Serve immediately or at room temperature.
Recipe Notes

We top our Easy Veggie Frittata with pico de gallo salsa. If you don’t plan to top with pico, add chopped tomato to the veggies or swap red for green bell peppers for a pop of color and sweetness.

Recipe courtesy of www.sisterspicekitchen.com
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