Modified Keto Roasted Vegetable Frittata

This is a modified keto version of an Ina Garten recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F.

Step 2

Place the zucchini, red pepper, yellow pepper, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with about 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Roast for 15 minutes. Add the garlic, toss again, and roast for another 15 minutes until the vegetables are tender and lightly browned.

Step 3

Lower the oven temperature to 350°F.

Step 4

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, about 1 teaspoon salt, and ½ teaspoon pepper.

Step 5

In a 10-inch ovenproof sauté pan, melt the butter over medium-low heat. Add the scallions and sauté for 1 minute.

Step 6

Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring.

Step 7

Transfer the pan to the oven and bake for 20–30 minutes, until the frittata is puffed and set in the middle.

Step 8

Sprinkle the top with the grated Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6–8 wedges and serve hot.