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cut vegetable frittata being removed from pan with spatula
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4.12 from 43 votes

Healthy Vegetable Frittata Recipe

inspired by this recipe.
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Course: BREAKFAST, DIET, eggs
Cuisine: gluten free, Italian, low carb + keto, vegetarian
Servings: 6 servings
Calories: 210kcal
Author: Dani Spies


  • 1 red onion chopped
  • 2 bell peppers chopped (one red, one orange)
  • 1 yellow bell pepper chopped
  • 1 small zucchini chopped
  • 2 cloves crushed garlic
  • 1 tablespoon avocado oil
  • kosher salt and black pepper
  • 12 pastured eggs
  • 1/4 cup whole milk organic
  • 2 ounces goat cheese
  • 1/4 cup sliced scallions


  • Pre-heat oven to 425 degrees Fahrenheit.
  • Grease a 913 baking pan with butter, coconut oil or cooking spray.
  • Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through.
  • Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.
  • Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.
  • Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.
  • Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!



Serving: 1piece | Calories: 210kcal | Carbohydrates: 8g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 333mg | Sodium: 170mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 95mg | Calcium: 90mg | Iron: 2mg