LCHF Vegetable Frittata
 
 
This LCHF Vegetable Frittata is a great addition to any low carb meal. Your family will love it and keep LCHF Vegetable Frittata leftovers for tomorrow's lunch!
Author:
Recipe type: Main Meal
Cuisine: Low Carb
Serves: 4
Ingredients
  • 1 cup Brocoli flowerettes and stalk
  • 1 cup Cauliflower flowerettes and stalk
  • 1 Zucchini sliced into 2 cm slices
  • ½ cup Mushroom sliced in half
  • 1 small onion sliced into large pieces (quartered)
  • 1 tbsp Butter
  • 1 cup Cream
  • 4 Eggs
  • 1 tbsp Mustard, wholegrain (optional)
  • Salt and pepper
  • ¼ cup Cheese, grated
Instructions
  1. Steam or boil brocoli, cauliflower, and zucchini until just cooked but still very firm. Drain and cool slightly. Heat butter in a small pan and add mushrooms and onion until both have softened slightly. Place all cooked vegetables in a baking dish (20-30 cm). Beat eggs, cream and mustard, add salt and pepper and pour over the vegetables. Top with grated cheese. Bake at 180 degrees C for around 30 minutes or until the dish is firm and browned on top.
Nutrition Information
Serving size: 1 Calories: 335 Fat: 31.7g Saturated fat: 19.3g Carbohydrates: 2.2g Protein: 10.4g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/06/17/lchf-vegetable-frittata/