Featured,  Gluten-Free,  Keto,  Vegetarian

Keto Veggie Fritata

Any excuse to break out your cast iron skillet is a good one. This is one of my favorite breakfast recipes because it feeds 4 and is relatively simple. Its a great summertime brunch dish served with rice and beans or by itself. Cilantro is always optional for those who disagree with it, 

INGREDIENTS

  •  1 teaspoon olive oil
     cooking spray
  •  ¾ cup broccoli florets cut into 1-inch pieces
  •  1 red bell pepper cut into ½ inch pieces
     ¼ cup chopped red onion
  • 4 eggs
  • 4 egg whites
  •  1/3 cup shredded or diced cheddar cheese or cheese variety of your choice
  • fresh herbs for garnish (chopped cilantro, parsley, or green onion)
  •  salt and pepper to taste
keto-summer-recipes7
  • 34 Minutes
  • 4 servings
  • Stovetop
  • Keto, Gluten-Free, Vegetarian

RECIPE

  1. Preheat the oven to 400 degrees. Heat the oil in an 8-inch pan over medium-high heat.
  2. Add the red onion to the pan and cook, stirring occasionally, for 3-4 minutes or until onion has softened.
  3. Add the red pepper and cook for another 3 minutes or until the pepper has softened.
  4. Add the broccoli to the pan along with 1 tablespoon of water and cook, stirring occasionally, until broccoli is tender.
  5. Season the vegetables to taste with salt and pepper.
  6. Remove the vegetables from the pan and wipe the pan clean with a paper towel.
  7. Coat the pan with cooking spray.
  8. In a bowl whisk together the eggs and egg whites, season to taste with salt and pepper.
  9. Add the vegetables and cheese to the egg mixture and stir until combined.
  10. Pour the egg mixture into the pan and place in the oven.
  11. Bake for 15 minutes or until center is set. Garnish with fresh herbs, cut into wedges and serve.

Big thanks to Healthy Fitness Meals for the original recipe!