Baked Frittata

Everything but the fridge Baked Frittata here. It’s exactly what it says it is. Use up all those ingredients sitting in the fridge and let’s meal-prep for the upcoming week in low carb style

Prep Time:15 minutes

Cook Time:35 minutes

Total Time:50 minutes

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 151


  • ▢1 ½ cups chopped asparagus
  • ▢1 cup chopped deli ham
  • ▢1 small onion , chopped
  • ▢1 orange bell pepper , chopped
  • ▢1 cup shredded cheddar cheese
  • ▢2 ½ cups chopped mushrooms
  • ▢12 eggs
  • ▢1 teaspoon garlic powder
  • ▢dash freshly ground pepper and salt


  • Preheat oven to 375 degrees F. Prepare 9×13 pan by greasing with butter, oil or coconut oil.
  • Add asparagus, ham, onion, bell pepper, cheese and mushrooms into 9×13 pan. 
  • In a bowl quickly whisk together eggs, garlic powder, salt and pepper until eggs are combined.
  • Pour over the vegetables. Stir ingredients together to ensure eggs fill all the crevices around the vegetables and meats.
  • Bake for 25-35 minutes, or until center of frittata is cooked through at center and toothpick comes out clean.


Serving: 1slice | Calories: 151 | Carbohydrates: 5g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 180mg | Sodium: 264mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 1.5mg | Calcium: 99mg | Iron: 1.5mg

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