The BEST Frittata Recipe

Got a bunch of veggies in the fridge? Make yourself a delicious and colorful vegetable frittata with farm fresh eggs and a sprinkle of parmesan cheese for a low-carb breakfast option!

Prep: 15 minutesCook: 18 minutesTotal: 33 minutes
Fat 13 Carbs 4 Protein 14
Yield 4 servings 1x


  • 8 large eggs
  • 1/4 cup milk (any kind)
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 cup quartered zucchini
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green pepper
  • 1/4 cup diced yellow onion
  • salt and pepper, to taste


  1. First preheat oven to 375ºF.
  2. Next, whisk together eggs and milk in a large bowl or Pyrex and set aside.
  3. Then, prepare veggies by mincing garlic, quartering zucchini, and dicing bell peppers and onions.
  4. Heat a tablespoon of olive oil in a nonstick oven-safe skillet over medium/high heat. Add veggies and season with salt and pepper, to taste.
  5. Saute veggies for around 5 minutes or until they are partially cooked.
  6. Then, spray the sides of your pan with nonstick cooking spray (just in case!). Add egg mixture to the veggies, making sure everything is submered in egg.
  7. Place pan into oven and bake at 375ºF for 16-18 minutes or until fully cooked in the middle.
  8. Remove from oven and top with goat cheese.

Nutrition Facts

Serving Size: 1/4 Calories: 194 Sugar: 2 Sodium: 231 Fat: 13 Carbohydrates: 4 Fiber: 1 Protein: 14
Author: Lee HershCategory: BreakfastMethod: OvenCuisine: American

Keywords: frittata recipe