Mediterranean Roasted Vegetable Frittata – low carb keto, gluten and grain free, paleo

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers lower fat options while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Black olives are often cheaper and still add a briny flavor.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes provide a cost-effective alternative with similar taste.

Preheat the oven to 400°F (200°C).

Chop the red onion into small pieces.

Cut the yellow and red bell peppers into 1.5-inch (3 cm) squares.

Cut the zucchini into 1-inch (2.5 cm) thick medallions and then cut each medallion into quarters.

Place the bell peppers, zucchini, and onions into a casserole dish.

Drizzle olive oil over the vegetables and toss to coat.

Sprinkle salt and pepper over the vegetables and toss again.

Wipe down the mushrooms, cut them into 3 or 4 sections, and then into smaller bite-sized pieces.

Add the mushrooms to the bowl with the rest of the vegetables and toss.

Transfer the vegetables onto a rimmed baking sheet and spread them out evenly.

Drizzle the remaining oil from the bowl on top of the vegetables.

Bake the vegetables in the preheated oven for 10 minutes, flipping them halfway through.

Let the roasted vegetables cool to room temperature.

Reduce the oven temperature to 360°F (180°C).

Grate mozzarella cheese and crumble feta cheese into a bowl.

Add the eggs, melted butter, cream, and water to the bowl and whisk until creamy.

Fold in the feta and grated mozzarella into the egg mixture until well combined.

Add the cooled roasted vegetables to the egg mixture and fold to combine.

Pour the egg and vegetable mixture into the casserole dish, stirring to evenly distribute the vegetables.

Place the casserole dish in the middle position of the oven and set the timer for 30 minutes.

Use a toothpick to test if the eggs are done.

Remove the frittata from the oven and let it cool for 5-10 minutes.

Run a knife around the outer perimeter to loosen the frittata and cut it into six equal sections.

Serve a slice for breakfast or as part of lunch or dinner with a salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens