Roasted Vegetable Frittata

Start your day with a nutritious and flavorful Keto Roasted Vegetable Frittata. This delicious dish combines roasted vegetables with eggs and cheese to create a satisfying and protein-packed breakfast or brunch option. The combination of tender roasted vegetables and creamy eggs makes for a delightful and filling meal that is perfect for those following a keto lifestyle. Serve this frittata warm or at room temperature, and enjoy the medley of flavors and textures that will keep you energized throughout the day.

Ingredients

• 
  Eggs (Large)

  8

• 
  Heavy Cream

  1/4 cup

• 
  Roasted Vegetables (such as bell peppers, zucchini, broccoli, and mushrooms), diced

  1 cup

• 
  Shredded Cheese (such as cheddar, mozzarella, or a blend)

  1/2 cup

• 
  Chopped Fresh Herbs (such as parsley, basil, or thyme)

  2 tablespoons

• 
  Salt and Pepper

  to taste

• 
  Cooking oil or Butter

  for greasing the baking dish

Steps

1. Preheat your oven to 375°F (190°C). Grease a baking dish with cooking oil or butter to prevent sticking.
2. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper to taste.
3. Add the diced roasted vegetables, shredded cheese, and chopped fresh herbs to the egg mixture. Stir gently to distribute the ingredients evenly.
4. Pour the egg and vegetable mixture into the prepared baking dish, spreading it out evenly.
5. Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until the frittata is set and golden on top.
6. Remove the frittata from the oven and let it cool slightly before slicing into wedges or squares.
7. Serve the Keto Roasted Vegetable Frittata warm or at room temperature. It can be enjoyed on its own or paired with a side salad for a complete meal.

Nutritional Value