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A vegetable frittata is the best way to make a healthy breakfast and eat it all week long! Cast iron frittatas make a super healthy low carb breakfast, but they are also a great lunch or dinner option too, especially if you’re looking for a vegetarian recipe… or if you love breakfast for dinner like I do.
I packed this keto egg frittata with some of my fave low carb veggies, but feel free to make it your own. The possibilities are endless just like with my spinach quiche. That’s one of my favorite things about it – not only is this keto frittata healthy, but it’s totally customizeable.
Ready to learn how to make a frittata? Let’s do this! I’ll show you how, plus give you a formula so you can make your own with any ingredients you have on hand.
What Is A Frittata?
A frittata is an egg dish that is started on the stovetop and finished in the oven. It’s a mix between an omelette and an quiche, but doesn’t have a crust and isn’t rolled.
A vegetable frittata is simply a frittata that’s loaded with vegetables – making it a healthy and delicious way to start your day.
Are Frittatas Keto Friendly?
Frittatas are sometimes made with regular milk, which is not low carb.
However, you can easily make it low carb by using heavy cream, like I do in this keto breakfast frittata recipe. It has only 2g net carbs in a slice that’s 1/8 of the pan, and around 2.5g net carbs if you cut it into 6 slices instead.
Sometimes even “regular” frittata recipes use full-fat dairy anyway (heavy cream, sour cream or creme frache), and in this case they’d be naturally keto.
If you want a dairy-free version, try unsweetened almond milk or coconut milk instead.
How To Make A Frittata In The Oven
This keto egg frittata is easy to make, and is ready in less than 30 minutes! Here are the simple steps:
- Heat the skillet. Heat oil in the 10-inch cast iron skillet over medium heat.
- Cook vegetables. Add vegetables to skillet and cook until they are browned and soft, and any extra moisture has cooked off.
- Make egg mixture. Whisk together eggs, cream, salt, and pepper in a large bowl.
- Pour the egg mixture into the pan and add the cheese. Stir together gently.
- Bake the frittata. Bake until top is puffy and just set in the center. Let it cool before slicing.
How Long To Cook A Frittata
A cast iron veggie frittata takes 15-20 minutes in a 350 degree F oven.
How To Make A Frittata Fluffy
Keto frittata recipes are meant to be fluffy! So how do we make this happen? By adding cream.
Without using cream or milk, frittatas end up being a bit more dense and flat. We use heavy cream instead of milk in this keto egg frittata, because the heavy cream is lower in carbs, and higher in fat. Perfect for keto!
See my other tips below to make sure you get a super fluffy frittata.
The Frittata Ingredients Formula
Perfect vegetable frittata recipes all use the same simple formula:
- 8 eggs
- 1/4 cup heavy cream
- 2/3 cup cheese
- 2 cups cooked vegetables (~2 2/3 to 4 cups raw)
- Salt & pepper
Follow the formula, and the the number of cast iron frittata combos you can come up with are endless.
To keep your frittata keto, be sure to use low carb veggies…
Veggies For A Keto Vegetable Frittata
I used a very classic combination of vegetables in this low carb frittata recipe – mushrooms, bell peppers, and zucchini – but as I mentioned, the possibilities are endless.
It’s important to cook the veggies ahead of time, and make sure to cook off any liquid that they give off or you’ll end up with a soggy frittata.
More Veggie Ideas for your Keto Egg Frittata:
- Bell peppers
- Sun-dried tomatoes
Check my keto food list for a full veggies that you can use in your keto frittata recipe.
Tips For The Best Frittata Recipe
Always Cook The Vegetables First
If you put them in raw, the frittata will be watery and the veggies won’t cook through by the time the eggs are done.
Use The Right Amount Of Veggies
You need 2 cups of cooked vegetables for 8 eggs.
These are cooked amounts, so you’d start out with 2 2/3 to 4 cups of raw vegetables, depending on how much they shrink when cooking.
For this particular recipe, 1 cup each of raw bell peppers and zucchini shrink down to 3/4 cup each when cooked, and 1 1/2 cups of mushrooms shrink down to 3/4 cup when cooked.
Cook The Veggies In The Right Order
If you use firmer vegetables, like onions or carrots, cook those first until they are almost soft, then add the soft vegetables, like zucchini.
Don’t Over Mix The Eggs
Whisk the eggs just enough to mix, not too much. Too much air can cause the frittata to puff up in the oven, and then deflate, leading to a more dense frittata.
Don’t Over Cook The Keto Egg Frittata
Don’t overcook the frittata. Avoid browning on the top – by then it will be too dry.
It’s done when the center is just barely set, but still jiggles just slightly if you shake the pan.
Note that if you leave it in the pan, it will continue to cook for a couple of minutes due to residual heat after you take it out of the oven.
Adjust The Cook Time To Your Skillet
Your pan size and material affects the frittata baking time in the oven. This frittata recipe is made for a 10-inch cast iron skillet, which retains heat very well. A different type of skillet may need more time, a smaller skillet will definitely need less time, and a larger one, more time.
For a taller frittata, you can multiply the recipe by 1.5 and use the same size skillet.
You Can Add Cheese To The Keto Egg Frittata 2 Ways
You can mix all the cheese into the frittata for ease, or reserve a bit for the top if you like. Up to you!
Frittata vs. Quiche – What’s The Difference?
Quiches and frittatas are very similar, but have several key differences:
- The cooking method. A frittata is cooked on both the stove top and in the oven. A quiche is baked in the oven only.
- The crust. A frittata has no crust, while a quiche typically does have a crust. However, there are exceptions, such as a crustless quiche.
- The amount of dairy. A frittata has less dairy than a quiche. The reason for this is that the crust provides some stability, allowing for more milk or cream to be used. A quiche is more silky and wobbly as a result.
- The cooking vessel. A frittata is typically cooked in a cast iron pan, allowing it to go from stovetop to oven. A quiche is usually made in a pie pan.
Why To Use Cast Iron For A Frittata?
There are multiple reasons that cast iron skillet frittatas are convenient:
- Since a frittata is cooked on both the stove top and the oven, using cast iron allows you to use the same pan with both heating elements.
- Cast iron heats foods really evenly and consistently, so it’s a great pan to have anyway.
- Cart iron pans are beautiful for serving! I love serving this keto frittata recipe and other rustic dishes right out of the skillet.
Can A Frittata Be Made In Advance?
Yes, you can make your keto friendly frittata in advance. They reheat well, so make it ahead and store it in the fridge for 4 days.
How To Reheat A Frittata
Reheat your keto egg frittata in the microwave or in the oven at 350 degrees F, until heated through. Be careful not to overheat, to avoid a rubbery texture.
Can You Freeze A Frittata?
This keto frittata recipe can be frozen for 2-3 months in an airtight container.
Let it thaw in the refrigerator and reheat in a 350 degree F oven. It can be heated in the microwave, but oven is ideal or it may end up a bit soggy after freezing.
What To Serve With A Frittata
While frittatas make a nutritious breakfast, they make a fast, healthy meal that’s delicious any time of the day. Simply serve your vegetable frittata with a vegetable side dish, low carb bread, or keto soup recipe. Here are a few recipes to serve with a frittata:
- Oven Roasted Mushrooms – Serve your keto egg frittata with these warm mushrooms for a hearty, vegetarian meal.
- Strawberry Spinach Salad – This bright salad is sweet, savory, crunchy, and bursting with flavor!
- Keto Microwave Bread – Forget to make a side? No worries! This one comes together in minutes.
- Fathead Bagels – The ultimate breakfast meal – healthy, nutritious, and satisfying.
- Almond Flour Biscuits – Want a grab-and-go breakfast? Cut a piece of frittata out and put it in between a biscuit. It’s a healthy breakfast sandwich!
- Creamy Cauliflower Soup – This soup is luxuriously creamy and such a delicious way to eat more vegetables.
- Low Carb Vegetable Soup – I don’t know about you, but I’m always looking for easy ways for my family and I to eat more vegetables. This soup is great to have on-hand for quick lunch and dinner sides.
Tools To Make A Frittata
Tap the links below to see the items used to make this recipe.
- Cast Iron Skillet – Necessary to make a cast iron frittata! This one comes pre-seasoned, so no need to do so yourself and eggs won’t stick!
- Chef’s Knife – A good knife is a kitchen essential and makes chopping veggies that much easier.
- Glass Storage Containers – Prep this vegetable frittata and you’ve got a healthy breakfast all week. Store and re-heat in the microwave in these glass containers.
Easy Keto Vegetable Frittata Recipe
Easy Keto Vegetable Frittata Recipe
Prep a cast iron vegetable frittata and enjoy all week long! This keto frittata recipe includes an easy 4-ingredient formula for how to make a frittata, with any vegetables you like.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C).
Heat the oil in a 10-inch cast iron skillet over medium heat.
Add the vegetables. Saute for 6-10 minutes, stirring occasionally, until vegetables are browned and soft, and any extra moisture has sizzled away.
Meanwhile, in a large bowl, whisk together the eggs, cream, salt, and pepper.
Pour the egg mixture into the pan and add the cheese. Stir together gently.
Transfer the pan into the preheated oven immediately. Bake the frittata for 15-20 minutes, until the top is puffy but just set in the center. (Do not over bake or let it brown.) Remove from the oven and let it cool for a few minutes before slicing.
Last Step: Leave A Rating!
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Serving size: 1 slice, or 1/8 entire frittata
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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I love this recipe and have made it several times. It does work okay with 1/2 & 1/2 as well.
This was so good and super easy to make. I love that it’s all in one pot. I made mine with onion, mushrooms, bell peppers, zucchini and bacon. So good! My husband even asked me to make it again. It’s super easy and perfect for meal prep. Love it!
Made this last night, turned out great. A keeper!!
Turned out perfect in the oven.
Super easy and very tasty.
look so delicious!
My daughter and I made this. We did it in a glass 8×8 dish in the oven only (30 minutes) but that was all we changed . It was perfect and we had it for breakfast a few days in a row. It was not dry, it reheats very well. We reheated in a toaster oven.
Thanks so much for letting the rest of us know that this recipe works well in the 8″ glass pan. I have arthrhitis in my hands & wrists that prevent me from lifting heavy items in the kitchen.
In fact, I don’t even have a cast iron pan. My stove is one of those with the glass ceramic cook tops ( love it-very easy to clean). Cast iron pans are not recommended to use on these stoves (nor are cereamic coated pans….they can fuse to the glass) !
Looking so forward to trying this recipe out. It’s going to be a winner for sure !!
Going to rate this now, as it already is a winner even before making it !
Thank You, Maya, for posting this one!!
I’ve made other frittatas before, but the little tips on using cream instead of milk and adding cheese on the top made this one of my family’s favorites! Because my cast iron pan wasn’t ready, I used a glass pie pan. I ended up with a total of 35 mins. In the oven. I made it with grilled onion, spinach and bacon. YUM! (wholesome-yum!). The top was super crisp because of the cheese. Wish I would have made 2 instead of 1 !
Easy Keto Vegetable Frittata! This recipe from @wholesomeyum was a HOMERUN Hitter!!! Thank you Maya for all of your FAB creations This was an Excellent tasting easy 4 ingredient dish to whip up in no time. Absolutely DELICIOUS I had a lot of spinach leftover from my spinach balls and decided to use this particular veggie. Love that it’s versatile with any vegetables you may want to choose. I also added some turkey sausage. My favorite mushrooms are Portabella so that was a no brainer for me! I also decided to add the Savory version of the Almond Flour Pie Crust as well. Check out both recipes below. Bon Appetite!
This was really tasty! I left out the bell peppers and added a good helping of minced garlic to the egg mixture. It turned out perfect.
Going to make this today, I love Frittata’s. I don’t have Mushrooms so replacing with Spinach . Learning how to re calculate the carbs. The total carbs show 3g, what would it be if using the spinach in place of the mushrooms?
Wholesome Yum M0
Hi Rhonda, That sounds great! You can enter the recipe with spinach into an online recipe calculator for the macros on your dish.
I’m going to make this frittata on the weekend but I’m nervous about sticking a cast iron pan. How do I prevent that?
Wholesome Yum M0
Hi Cindy, A well-seasoned cast iron pan won’t have problems sticking. If your pan is new or has been washed (whoops!), I suggest seasoning it again before making this recipe.
Can I use a regular pan if I dont have a cast iron skillet?
Wholesome Yum M0
Hi Lori, A cast iron pan is traditional, but it should still work with a regular skillet.
Loving how simple and easy this is to make! We love frittatas especially with veggies!