Low-Carb Egg Frittata

Print Recipe
Low-Carb Egg Frittata
This egg dish is HUGE, filling, protein-packed, and delicious! It takes a little more prep time than something like pancakes, but the taste is a wonderful pay-off.
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 minutes
Servings
hungry person
Ingredients
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 minutes
Servings
hungry person
Ingredients
Instructions
  1. First thing’s first- we need to cook the vegetables (yes, BEFORE we cook it all together in the pan). Mix them in with your balsamic vinegar/soy sauce mix with some water, and cook them however you want (I usually sautee or microwave them all together!)
  2. Add any spices you want (garlic powder, basil/organo, S&P etc.) and mix in your egg + egg whites +splash of milk into the cooked veggies.
  3. Once it’s all mixed together, pour your concoction into a nonstick (and sprayed) fry pan that has been warmed to mid-medium heat. Cover the eggs and let sit 4-6 minutes - or until all the liquid egg has solidified and the bottom or your frittata is golden brown. You have the option to flip your eggs to brown the opposite side, or remove from heat. Let cool 5 minutes before enjoying! Top with low-fat cheese or hot sauce for an added kick.
Recipe Notes

Nutrition Facts
Serving Size 1 giant frittata
Servings Per Container 1

Amount Per Serving
Calories 225 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol mg 0%
Sodium 300mg 13%
Total Carbohydrate 8-10g 3%
Dietary Fiber 1-3g 4%
Sugars 0g
Protein 31g 62%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *