Holiday Market Low Carb Frittata (Printable)
A vibrant, low carb dish featuring winter vegetables, fresh herbs, and melted cheese for a festive touch.
# List of ingredients:
→ Vegetables
01 - 1 small red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1 cup baby spinach, chopped
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup cherry tomatoes, halved
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/3 cup heavy cream
08 - 1 cup shredded Gruyère or Swiss cheese
09 - 2 tablespoons grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Herbs & Seasonings
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh chives, chopped
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
# Steps:
01 - Preheat the oven to 375°F. In a 10–12 inch ovenproof skillet, melt the butter over medium heat. Add the red onion and bell pepper and sauté for 3 minutes until softened.
02 - Add the diced zucchini to the skillet and cook for another 3 minutes. Stir in the cherry tomatoes and chopped spinach, cooking until the spinach wilts.
03 - In a mixing bowl, whisk together eggs, heavy cream, salt, black pepper, dried thyme, chopped parsley, and chives until completely blended.
04 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle shredded Gruyère and grated Parmesan cheese on top.
05 - Cook the mixture on the stovetop over medium heat for 3 to 4 minutes without stirring until the edges start to set.
06 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the center is just set and the top is golden brown.
07 - Allow the frittata to cool slightly before slicing. Garnish with additional fresh herbs if desired and serve.
# Expert Advice:
01 -
- It's one of those dishes that looks elegant but doesn't ask much of you in the kitchen.
- Completely low carb and gluten-free, so it works for everyone at the table without needing separate versions.
- You can prep everything ahead, then literally just pour and bake—perfect for busy mornings or when you're hosting.
02 -
- Don't overbake it—a frittata continues cooking from residual heat even after you pull it from the oven, so err on the side of slightly underdone in the very center.
- Using an ovenproof skillet is non-negotiable; trying to transfer this from a regular pan to a baking dish is a recipe for disaster and scrambled eggs on your stovetop.
03 -
- Room temperature eggs combine smoothly with the cream, creating a more tender, evenly cooked frittata without any rubbery patches.
- Let your vegetables finish cooking on the stovetop before adding the eggs—if they're still releasing moisture in the oven, your frittata will be watery.