Veggie Frittata

Veggie Frittata

Make this easy veggie frittata recipe that is keto and low-carb friendly! This healthy vegetable frittata recipe is perfect for breakfast, brunch, lunch or dinner! This 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. 

Vegetable frittata in cast iron skillet
5 from 9 votes

Veggie Frittata

Course Breakfast, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings 6
Author Calysta


  • 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. Set aside.  

  2. In a large mixing bowl add eggs, cream, sea salt, pepper, paprika and dijon mustard and whisk until blended. 

  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. 

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