Spring Veggie Keto Frittata

veggie frittata

5 from 1 reviews

Save time each week meal prepping this fun twist on your boring morning egg routine with this light and seasonal veggie keto frittata.



  • 2 medium zucchinis (thinly sliced)
  • 1 Large carrot (thinly sliced)
  • 1 Large red bell pepper (thinly sliced)
  • 1 Large red onion (thinly sliced)
  • 1 Large eggplant (thinly peeled)
  • 1 cup sliced olives
  • 1 tablespoon garlic (finely chopped)
  • 1/3 cup fresh parsley (finely chopped)
  • 3 tablespoons olive oil
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 Large whole eggs
  • 1/2 teaspoon Spanish paprika


  1. Preheat oven to 350 degrees. Coat the sides and bottom of a 9″ spring form pan with butter, ghee, coconut oil, or non stick spray. Set aside.
  2. Add 2 tablespoons of olive oil, chopped garlic, 1/2 tsp of salt, 1/4 tsp of pepper, and freshly chopped parsley to a small bowl. Mix until combined. Set aside.
  3. Under low heat, add remaining tablespoon of olive oil to a medium sized saute pan. Saute onions and red peppers for 5-6 minutes until softened. Turn off heat and set aside.
  4. Begin to layer pan with your veggies and olive oil/herb mixture by first adding sliced zucchini to the bottom. Brush with olive oil/parlsey/garlic mixture. Add your carrot layer, brush with mixture. Add sautéed onions and peppers, brush with mixture. Add sliced eggplant, brush with remaining mixture.
  5. Sprinkle with sliced olives.
  6. In a large bowl, blender, or stand mixer add eggs, Spanish paprika, remaining salt, and pepper. Blend on high until fluffy. Pour mixture over veggies.
  7. Bake for 40 minutes until golden brown on top and edges have slightly come away from the sides of the pan. If it begins to brown too quickly, cover pan with aluminum foil after 25-30 minutes.


Keywords: veggie keto frittata