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Keto Zucchini Spinach Frittata – A Simple, Satisfying Low-Carb Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/3 cup heavy cream (or full-fat coconut milk for dairy-light)
  • 1 medium zucchini, thinly sliced or halved into half-moons
  • 2 packed cups fresh spinach (roughly chopped if leaves are large)
  • 1/2 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup shredded cheese (cheddar, mozzarella, or gruyère all work)
  • 2 tablespoons olive oil or butter
  • 1/2 teaspoon dried Italian seasoning (or 1 teaspoon fresh chopped herbs)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Place a rack in the center. Use an oven-safe 10-inch skillet, preferably cast iron or nonstick.
  2. Prep the veggies: Pat the zucchini dry. If you have time, sprinkle a pinch of salt on the slices and let them sit 5–10 minutes, then blot to remove extra moisture.
  3. Sauté the aromatics: Heat olive oil or butter over medium. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
  4. Cook the zucchini: Add zucchini and cook 4–5 minutes until just tender and lightly golden in spots. Don’t overcook; you want a bit of bite.
  5. Wilt the spinach: Add spinach to the pan and toss until just wilted, 1–2 minutes. Sprinkle in Italian seasoning and red pepper flakes if using. Taste and season.
  6. Whisk the eggs: In a bowl, whisk eggs, heavy cream, 1/2 teaspoon salt, and a few grinds of pepper until smooth and slightly frothy. This adds air for lift.
  7. Add cheese: Stir about 3/4 cup shredded cheese into the egg mixture, reserving the rest for the top.
  8. Combine and level: Spread the vegetables evenly in the skillet. Pour the egg mixture over the veggies, gently shaking the pan to distribute.
  9. Top and set: Sprinkle remaining cheese on top. Cook on the stove over medium-low for 1–2 minutes until the edges just begin to set.
  10. Bake: Transfer to the oven and bake 10–14 minutes, until the center is just set and slightly jiggly. Do not overbake or it can turn rubbery.
  11. Rest and slice: Let it rest 5 minutes. Slice into wedges and serve warm.