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Keto Breakfast Frittata with Spinach, Mushrooms & Bell peppers

hipped to perfection, the creamy egg mixture with fresh tomatoes and tasty spinach, topped with melted cheese and baked to golden perfection, this dish is a delightful start to your day.

Keto Breakfast Frittata with Spinach and Tomatoes


  • 4 large eggs

  • 1 tablespoon avocado oil or olive oil

  • 1/2 cup diced tomatoes

  • 1 cup chopped spinach

  • 1/2 cup diced bell pepper

  • 1/2 cup diced onions

  • 2 cloves garlic, minced

  • 1/2 cup heavy cream (optional)

  • 1/2 shredded cheddar or mozzarella cheese (optional)

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper


  1. Preheat oven to 375°F (190°C).

  2. In a large bowl, whisk together eggs, heavy cream salt, and pepper until well combined.

  3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

  4. Add the diced onions to the skillet and cook until just before they are translucent. Add garlic and cook for another minute or so. About 5 minutes.

  5. Add the diced tomatoes, chopped spinach, mushrooms, and diced bell pepper to the skillet and cook until they start to soften, about 5 minutes.

  6. Pour the egg mixture into the skillet and cook for about 2 minutes, until the bottom is set.

  7. Sprinkle the shredded mozzarella cheese on top of the frittata. (Optional)

  8. Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is set.

  9. Let cool for a few minutes before slicing and serving. Enjoy!

We hope you enjoy this delicious and nutritious frittata! Let us know in the comments how it turned out for you and if you made any changes to the recipe.


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