Are you looking for a quick meal you can put together that your family will love, regardless of the time of day? I’ve got you covered with this Easy Low Carb Vegetable Frittata. You can switch it up however you want, depending on what’s in your fridge.
The girls have been doing their due diligence in the egg-laying department since the weather has been warming up and the days are longer. So much so that I’ve been having to get creative as to how to use them up. Hubs has really been enjoying veggie scrambles, where I sauté onions, mushrooms and bell peppers and add them to the eggs. Recently, I decided to go for a skillet baked casserole of sorts. This is what I came up with.
Fresh, healthy, simple, and delicious. All you need is:
- Assorted Vegetables
- An Ovenproof Skillet
Easy, right? This is one of those one pan meals your family will devour. Not only will it make you happy to be feeding them something so good, it’s economical too. And clean-up is a breeze.
I’ve been having a hankering for Egg Foo Young. Unfortunately, the closest Chinese restaurant is 100 miles away. Realizing I’d have to make it myself, I started searching for recipes, all of which require pan frying. I didn’t want to do that. Settling on something baked, I added a crunchy bit of healthy to this version which satisfied my craving just fine.
After all, it was the mung bean sprouts that I wanted.
Our local independent grocer started carrying them, so I was eager to grab some. I had green onions, mushrooms, and a variety of peppers in the refrigerator that I was able to add to the mix.
You’ll need 8 large eggs. We’ve found that having laying hens has become a luxury, not only for the freshness, but knowing what they’ve been fed to deliver us these organic beauties. Chop up a few cups worth of veggies and put them in the bottom of a 10-inch ovenproof skillet. Then slightly whisk together the eggs. You don’t want them to be completely scrambled and incorporated. They hold up so much nicer in the oven when you don’t over mix them. Then just pour the eggs over the veggies in the pan. The first stage of cooking starts on the stovetop over a medium heat. You want to be real careful to not get the heat too high, or the bottom will get scorched before you get it in the oven. At this point you want to watch it very carefully. It takes about five minutes of cooking, until the side starts to pull from the pan. With the edges slightly set, it’s time to go in to the oven. The mixture will still be wet in the center.
It shouldn’t take more than fifteen minutes of bake time. I highly suggest you check on it after ten minutes. It will be done when the frittata has pulled completely away from the side of the pan, and the center is set. There should be no jiggle in the middle.
And this is what it should look like. Sprinkle a bit of shredded Pepper Jack cheese on top for garnish if you so desire. So there you have it. Easy Low Carb Vegetable Frittata. The beauty of this dish is it’s versatility, not only with the types of veggies you decide to use, but the time of day it can be enjoyed as well. It’s great for breakfast or brunch, for lunch with a little side salad, or for dinner. If you want to add some meat on the side, go for it!
Hubs took one bite and was smacking his lips from here to eternity. I have a feeling this is going to start showing up regularly in our meal rotation.
Now it’s your turn to make one. Here’s the handy printable recipe to give you a good start. Enjoy!
- 8 large eggs
- ½ cup milk, any type
- 1 cup mung bean sprouts, fresh or canned, rinsed
- 1 cup fresh mushrooms, sliced
- ½ cup bell pepper, diced
- ¼ cup green onion, sliced thin
- Pepper Jack Cheese, shredded, for garnish
- Preheat oven to 350°.
- Whisk eggs slightly, just until yokes break. Add milk and stir. Set aside.
- Evenly layer prepared vegetables in the bottom of a 10-inch ovenproof, non-stick skillet.
- Slowly pour the egg mixture over top of vegetables.
- Cook over medium heat on stovetop for approximately 5 minutes.
- When egg mixture starts to pull slightly from side of pan, remove from heat.
- Immediately transfer onto middle rack of preheated oven.
- Bake for 15 minutes, until edges have completely pulled from side of pan and center is set.
- Remove and serve immediately.
- Sprinkle with shredded cheese, if desired.
I think you’re going to enjoy this Easy Low Carb Vegetable Frittata. As I mentioned, feel free to change it up by swapping out different veggies. The possibilities are many. If you do, please share with us what you came up with. We love to hear your outcomes!
Happy cooking, and have a wonderful week!