Keto Zucchini & Tomato Frittata 🍅🥒
A simple, flavorful Mediterranean-style frittata that’s naturally low in carbs and packed with protein. Perfect for breakfast, brunch, lunch, or a light keto dinner.
🍽️ Servings: 4
⏱️ Prep Time: 10 minutes
⏱️ Cook Time: 15–20 minutes
⏲️ Total Time: 25–30 minutes
Ingredients
6 large eggs
1 medium zucchini, sliced into half-moons
1 medium tomato, diced
1 small onion, thinly sliced (optional)
2 tbsp olive oil
50g (½ cup) shredded Emmental, Parmesan, mozzarella, or crumbled feta
2 tbsp heavy cream
1 tbsp fresh parsley, basil, or chives, chopped
½ tsp salt
¼ tsp black pepper
Instructions
1️⃣ Prepare the Vegetables
Preheat the oven to 350°F (180°C) if finishing in the oven.
Heat the olive oil in an oven-safe skillet over medium heat.
Add the onion (if using) and zucchini. Cook for 5–7 minutes until softened and lightly golden.
Add the tomato and cook for another 2 minutes.
2️⃣ Prepare the Egg Mixture
In a large bowl, whisk together:
Eggs
Heavy cream
Salt
Black pepper
Fresh herbs
Cheese
Mix until well combined.
3️⃣ Start the Frittata
Pour the egg mixture evenly over the vegetables in the skillet.
Cook over low heat for 5–6 minutes without stirring, until the edges begin to set.
4️⃣ Finish Cooking
Oven Method (Recommended):
Transfer the skillet to the oven and bake for 8–10 minutes, or until the center is set and the top is lightly golden.
Stovetop Method:
Cover the skillet and continue cooking over low heat for 8–10 minutes until fully cooked through.
5️⃣ Serve
Allow the frittata to rest for 5 minutes before slicing.
Garnish with additional fresh herbs and serve warm or at room temperature.
Serving Suggestions
Pair with a fresh green salad
Serve with sliced avocado
Add smoked salmon for extra protein
Enjoy as meal prep for breakfast throughout the week
Nutrition (Approximate Per Serving)
Calories: 255
Protein: 14g
Fat: 20g
Total Carbs: 5g
Fiber: 1g
Net Carbs: 4g