Easy Keto Vegetable Frittata

Ellie Finehout • October 26, 2020

(Serves 4)

• 2 tbsp Olive Oil

• 1 1/2 cups Mushrooms (sliced; ~4 oz)

• 1 cup Bell Peppers (cut into thin 1-inch strips; ~4 oz)

• 1 cup Zucchini (cut into quarter moons; ~4 oz)

• 8 large Eggs

• 1/4 cup Heavy Cream

• 3/4 tsp Sea Salt

• 1/4 tsp Black pepper

• 2/3 cup Cheddar Cheese (shredded)

Preheat the oven to 350 degrees F (176 degrees C).Heat the oil in a 10-inch cast iron skillet over medium heat. Add the vegetables. Sauté for 6-10 minutes, stirring occasionally, until vegetables are browned and soft, and any extra moisture has sizzled away. Meanwhile, in a large bowl, whisk together the eggs, cream, salt, and pepper. Pour the egg mixture into the pan and add the cheese. Stir together gently. Transfer the pan into the preheated oven immediately. Bake the frittata for 15-20 minutes, until the top is puffy but just set in the center. (Do not over bake or let it brown.) Remove from the oven and let it cool for a few minutes before slicing. ENJOY!

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