Winter Garden Low Carb Frittata (Printable)
Hearty low-carb frittata packed with fresh winter vegetables and savory flavors in every bite.
# List of ingredients:
→ Egg Mixture
01 - 8 large eggs
02 - 120 ml heavy cream
03 - 15 g grated Parmesan cheese
04 - 5 g salt
05 - 2 g black pepper
→ Vegetables
06 - 1 cup chopped kale
07 - 1/2 cup diced red bell pepper
08 - 1/2 cup diced zucchini
09 - 1/4 cup diced onion
→ Fats
10 - 2 tablespoons olive oil
# Steps:
01 - Heat olive oil in an ovenproof skillet over medium heat. Add onion, red bell pepper, zucchini, and kale; sauté until softened, about 5 minutes.
02 - In a large bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and black pepper until smooth.
03 - Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to combine. Cook undisturbed over medium-low heat until edges begin to set, approximately 5 minutes.
04 - Transfer the skillet to a preheated 350°F oven and bake for 12 minutes or until the frittata is fully set and lightly golden on top.
05 - Remove from oven, let rest briefly, then slice and serve warm.
# Expert Advice:
01 -
- It's the kind of dish that feels indulgent but actually makes you feel lighter and more energized afterward
- One skillet, minimal cleanup, and you've got breakfast ready for days or a dinner that doesn't require thinking
- Your vegetables finally get to shine instead of playing second fiddle to carbs
02 -
- Don't overbake; the center should still have the slightest jiggle when you pull it from the oven, or you'll end up with rubbery eggs instead of custardy perfection
- A cast-iron skillet is genuinely worth it here because it distributes heat evenly and makes a beautiful presentation, but any oven-safe skillet works
03 -
- Pre-cook heartier vegetables like zucchini and mushrooms for an extra minute; they won't release as much moisture into the eggs
- Use room-temperature or slightly warm eggs; they incorporate more smoothly into the cream and cook more evenly