New Year Keto Frittata (Printable)

Low-carb frittata with sausage, cheese, and colorful vegetables for a festive breakfast.

# List of ingredients:

→ Proteins

01 - 8 large eggs
02 - 5 oz cooked Italian sausage, sliced or crumbled

→ Dairy

03 - ½ cup heavy cream
04 - 1 cup shredded cheddar cheese
05 - ¼ cup grated Parmesan cheese

→ Vegetables

06 - 1 small red bell pepper, diced
07 - 1 cup baby spinach, roughly chopped
08 - 1 small zucchini, diced
09 - 2 spring onions, sliced

→ Spices & Seasonings

10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ teaspoon smoked paprika

→ To Finish

13 - 2 tablespoons olive oil
14 - Fresh basil or parsley, for garnish (optional)

# Steps:

01 - Set the oven to 350°F (180°C) for baking.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat and cook the sausage for 2-3 minutes until lightly browned, then remove and set aside.
03 - Using the same skillet, cook diced red bell pepper and zucchini for 3-4 minutes until softened, then add spinach and spring onions and cook another 1-2 minutes until wilted.
04 - In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and smoked paprika, then fold in cheddar and Parmesan cheeses.
05 - Return the cooked sausage to the skillet with vegetables and spread the mixture evenly across the pan.
06 - Pour the egg and cheese mixture over the sausage and vegetables and tilt the skillet to distribute it evenly.
07 - Cook the mixture on medium heat for 2-3 minutes until the edges begin to set.
08 - Transfer skillet to the preheated oven and bake for 15-18 minutes until the center is just set and slightly puffed.
09 - Allow the dish to cool for 5 minutes before slicing; garnish with fresh basil or parsley and serve warm.

# Expert Advice:

01 -
  • It uses up whatever vegetables are hiding in your crisper drawer without feeling like leftovers.
  • The texture is creamy in the center and just crisp enough at the edges to feel indulgent.
  • You can slice it cold from the fridge the next day and it still tastes like celebration.
02 -
  • Don't skip letting the edges set on the stovetop before baking or the bottom can end up soggy and undercooked.
  • If the center still jiggles a little when you pull it out, that's fine because it keeps cooking in the hot pan.
  • Use a skillet that can go from stovetop to oven or you'll have to transfer everything mid-recipe and lose all the browned bits.
03 -
  • Whisk the eggs until they're just combined but not frothy or the texture can turn spongy instead of creamy.
  • If the top starts browning too fast, cover the skillet loosely with foil for the last few minutes of baking.
  • Taste the sausage before you add extra salt because some brands are already well seasoned.

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