This low carb veggie frittata is packed with protein and flavor
In the fast-paced world we live in, setting a strong foundation for the day ahead is key to achieving success. One of the best ways to do this is by starting your morning with a high-protein breakfast that not only satisfies your taste buds but also provides the energy and nutrients your body needs. And there’s no better recipe to accomplish this than our delicious High-Protein Veggie Frittata.
Why you’ll love this recipe…
This PCOS-friendly Veggie Frittata offers a hassle-free breakfast option, perfect for those mornings when you’re still groggy from PCOS-related fatigue.
What makes it truly fantastic? Its versatility! You can easily tailor it to your dietary needs and preferences, making it a nutritious choice for managing PCOS symptoms. Got some leftover veggies? Incorporate them for an extra nutrient boost. You can truly make this recipe your own.
Why this recipe benefits your PCOS…
Packed with protein from eggs and cheese, it’s ideal for keeping you satiated until your next meal, helping stabilize blood sugar levels – a crucial aspect of PCOS management. Starting your day with this nourishing, homemade meal sets a positive tone, leaving you with that comforting sense of well-being that’s essential for managing PCOS effectively.
Allergy Friendly
This recipe is great for those with celiac disease or a gluten intolerance.
Veggie Frittata
Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 cup grated cheddar cheese
- 1/2 cup diced bell peppers mixed colors
- 1/2 cup sliced mushrooms
- 1/4 cup diced onions
- 1/4 cup chopped arugula
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Fresh herbs optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized bowl, whisk together the eggs, heavy cream, grated cheddar cheese, salt, black pepper, and garlic powder until well combined. Set aside.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onions, bell peppers, and mushrooms. Sauté until the vegetables are softened and slightly golden, about 5-7 minutes. Add the arugula and cook for an additional 2 minutes until wilted.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir the mixture to distribute the veggies evenly.
- Cook the frittata on the stovetop over medium heat for 3-4 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the frittata is set in the center and the top is golden brown.
- Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges, garnish with fresh herbs if desired, and serve warm.
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