Keto Poached Egg Cheese Vegetable Frittata Low Carb Recipe | KetoVale
Poached Egg Vegetable Frittata

Keto Poached Eggs Vegetable and Cheese Frittata

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This colorful recipe is full of proteins, easy to prepare, and will keep you full for hours. It calls for some vegetables, cheese, and eggs for a satisfying and completely new frittata you will love. You can use olive oil for some extra nutrients and taste. It’s completely up to you! Enjoy!

Eggs are a valuable source of proteins, vitamins, and minerals. However, if you can find omega-3 enriched eggs, make sure you do it.

These eggs have more vitamins A and E and will give you even healthier meal. And when it comes to spices, this recipe is a good base for almost everything.

You can easily replace oregano with dried rosemary, thyme, or some chili powder. The options are endless. Have fun trying them!

Ketogenic Frittata

Let’s Ketofy It!

diet3

While preparing the dish, set the oven to 400°F just to preheat. 

Toss the spinach in a large skillet greased with oil (set over medium-high heat). Stir the greens to cook over medium heat for 5 minutes. Throw in the broccoli, tomatoes, and bell peppers. Mix everything well and let sit to cook for an additional 3-4 minutes.

Beat the eggs in a bowl along with the ricotta and cheddar. Pour the mixture into the pan. Leave to cook for 2 minutes before finally cracking in the remaining 3 eggs. Move everything from the pan to the oven.

Allow to bake in the preheated oven until the eggs are completely set and ready. This may take up to 5 minutes. Once done, garnish with chopped celery leaves. Enjoy while hot.

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Poached Egg Vegetable Frittata

Egg Vegetable Cheese Frittata

4 from 5 votes
Course: Breakfast, Main Dish
Cuisine: Ketogenic, Low Carb
Keyword: egg and vegetable frittata, keto frittata
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 252kcal
Author: KetoVale Team
This low-carb frittata with egg, cheese and various keto-friendly vegetables will keep you full for hours.
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Ingredients

  • 5 eggs
  • 10 oz spinach finely chopped
  • ½ cup cheddar cheese
  • ½ cup ricotta cheese fresh
  • 3 cherry tomatoes halved
  • ¼ cup red bell pepper chopped
  • 1 cup broccoli chopped, pre-cooked
  • 5 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper freshly ground
  • ¼ tsp dried oregano
  • ½ cup fresh celery leaves finely chopped

Instructions

  • Preheat the oven to 400 degrees.
  • Grease a large skillet with oil and heat up over medium-high heat. Add spinach and give it a good stir. Cook for five minutes over medium heat, stirring occasionally. Now add tomatoes, bell peppers, and broccoli. Continue to cook for 3-4 minutes.
  • In a small bowl, whisk together eggs, cheddar, and ricotta. Add into a frying pan and cook for 2 more minutes. Finally, crack the remaining three eggs. Remove from the frying pan and transfer to the oven.
  • Bake for 5 minutes, or until eggs are completely set. Remove from the oven and sprinkle with chopped celery leaves.
  • Enjoy while it’s still hot!

Macros

Nutrition Facts
Egg Vegetable Cheese Frittata
Amount Per Serving
Calories 252 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g30%
Cholesterol 157mg52%
Sodium 381mg16%
Potassium 476mg14%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 5235IU105%
Vitamin C 37.3mg45%
Calcium 193mg19%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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