Veggie Frittata

Make this easy veggie frittata recipe that is keto, vegetarian and low-carb friendly!


Why make frittata?

This vegetable frittata recipe is delicious and perfect for breakfast, brunch, lunch or dinner! The recipe features bell peppers, mushrooms, spinach, tomatoes and Mexican cheese blend, however the vegetables and cheeses can be altered to suit your taste preferences. Potatoes or a side salad can serve as the perfect compliment to make this frittata a complete meal. This pairs well with the following recipes: Roasted Asparagus and Fried Cabbage with Bacon.


Does frittata freeze well?

Yes, frittata freezes well. To freeze frittata cut it into portion sizes of your choice and wrap in plastic wrap and place inside of a large ziplock back in your freezer. To reheat frozen frittata, you can thaw it in the refrigerator overnight and reheat in a pan on the stovetop or in the microwave. 

Vegetable frittata in cast iron skillet

Veggie Frittata

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting time: 5 minutes
Total Time: 45 minutes

A simple and tasty veggie fritttata that is appropriate for any meal of the day.


  • 8 eggs
  • 1/3 cup heavy cream
  • 1 tsp grey sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp smoke paprika
  • 1 1/2 tsp dijon mustard
  • 3 T olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup sliced mushrooms
  • 2 cups fresh chopped spinach
  • 1 cup Mexican cheese blend
  • 3 roma tomatoes, sliced
  • 9 tsp creme fraiche


  1. Preheat oven to 350.
  2. In a large mixing bowl add eggs, cream, sea salt, pepper, paprika and dijon mustard and whisk until blended then set aside.
  3. Add olive oil to skillet and heat over medium-high heat. When oil is hot add onions, bell peppers and mushrooms and saute for 3 minutes.
  4. Add spinach and saute briefly -- until slightly wilted. 
  5. Pour egg mixture over the vegetables and sprinkle cheese on top. Place tomato slices on top interspersed with several teaspoon sized dollops of creme fraiche. 
  6. Turn off heat under skillet. Use pot holders to place skillet in oven and bake for 25 minutes or until fork stuck in the center comes out clean. 
  7. Remove from oven and allow frittata to sit for 5 minutes before cutting and serving. 
Nutrition Information:
Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 332Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 290mgSodium: 639mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 16g

All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.

11 thoughts on “Veggie Frittata”

Leave a Comment

Skip to Recipe