Low Carb Green Frittata

An easy to whip up, healthy sustaining meal for any time of day. Packed with high-quality protein from eggs and plenty of nutrients from eggs, veggies and added herbs. Frittata’s are a great way to use up all the leftover veg in your fridge at the end of the week. Or make it a night ahead for a warm or cold quick breakfast or work lunch.


Serve it up with a side salad, smashed avo, or a dollop of cottage or ricotta cheese.

This recipe serves 2 but you can bake a double batch and have breakfast pre-prepared for 2 mornings. Now that’s organised. You can’t give me the “I don’t have time for breakfast” excuse. Seriously…

Low Carb Green Frittata

  • Servings: 2
  • Difficulty: easy
  • Print


  • 4 whole eggs
  • 1/2 zucchini, sliced thin
  • 4 small mushrooms
  • handful chopped kale or spinach
  • few springs fresh chopped herbs (parsley & basil are my fav)
  • 1/4 cup almond milk or milk of your choice (optional, it works just as fine without it)
  • 2 tsp nutritional yeast (optional, gives a nice cheesy flavour & a source of B12)
  • 1/4 tsp turmeric
  • salt & pepper


  1. Preheat oven to 160 degrees (fan forced)
  2. Line a baking loaf or deep tray with baking paper or grease with grass-fed butter, olive oil or coconut oil
  3. Whisk eggs, milk, spices in a bowl and pour into tray
  4. Lay veggies in and press down so they get coated in the egg mix
  5. Bake for approx. 20 mins or until egg is cooked through

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