Meal80 Views
Roasted Vegetable Frittata
Start your day with a nutritious and flavorful Keto Roasted Vegetable Frittata. This delicious dish combines roasted vegetables with eggs and cheese to create a satisfying and protein-packed breakfast or brunch option. The combination of tender roasted vegetables and creamy eggs makes for a delightful and filling meal that is perfect for those following a keto lifestyle. Serve this frittata warm or at room temperature, and enjoy the medley of flavors and textures that will keep you energized throughout the day.
35 minutes250 Calories4 Servings
Ingredients
Eggs (Large)8 
Heavy Cream1/4 cup 
Roasted Vegetables (such as bell peppers, zucchini, broccoli, and mushrooms), diced1 cup 
Shredded Cheese (such as cheddar, mozzarella, or a blend)1/2 cup 
Chopped Fresh Herbs (such as parsley, basil, or thyme)2 tablespoons 
Salt and Pepperto taste 
Cooking oil or Butterfor greasing the baking dish
Instructions
- 1Preheat your oven to 375°F (190°C). Grease a baking dish with cooking oil or butter to prevent sticking.
- 2In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper to taste.
- 3Add the diced roasted vegetables, shredded cheese, and chopped fresh herbs to the egg mixture. Stir gently to distribute the ingredients evenly.
- 4Pour the egg and vegetable mixture into the prepared baking dish, spreading it out evenly.
- 5Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until the frittata is set and golden on top.
- 6Remove the frittata from the oven and let it cool slightly before slicing into wedges or squares.
- 7Serve the Keto Roasted Vegetable Frittata warm or at room temperature. It can be enjoyed on its own or paired with a side salad for a complete meal.
