Egg and Vegetable Frittata
This Italian-style baked egg dish is loaded with colorful vegetables and rich protein making it an ideal diabetic friendly breakfast or brunch option with minimal carbohydrates. It is endlessly customizable with seasonal vegetables and leftovers making it a practical and delicious low-glycemic choice any day of the week.
A protein-packed vegetable frittata baked in a skillet that is low in carbs and perfect for diabetic meal prep.
Nutrition per serving
Ingredients
base
vegetables
aromatics
topping
cooking
Instructions
Saute the Vegetables
Preheat oven to 375 degrees F. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and bell pepper and cook for 4 to 5 minutes until softened. Add spinach and cook 1 minute until just wilted.
Add the Eggs
Whisk eggs with a pinch of salt and black pepper until well combined. Pour the egg mixture evenly over the vegetables in the skillet. Do not stir. Allow the edges to begin setting, about 2 minutes on the stove.
Add Cheese and Bake
Crumble goat cheese evenly over the top of the egg and vegetable mixture. Transfer the skillet directly to the preheated oven and bake for 12 to 15 minutes until the center is set and no longer jiggly.
Slice and Serve
Remove from oven and let cool in the pan for 3 minutes before slicing into wedges. Run a spatula around the edges first to loosen. Serve warm or at room temperature, as frittata is delicious either way.
Substitutions
Common mistakes
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