This fluffy stovetop frittata is not just a quick and satisfying breakfast — it’s also kind to your gut. Packed with eggs, fiber-rich vegetables, and healthy fats, this dish helps support a healthy digestive lining and promotes regular bowel function. Eggs provide essential amino acids for gut repair, while cooked veggies are easier to digest and feed beneficial gut bacteria. It’s a warm, comforting start to the day that fuels your body and supports digestive balance.
I’m always trying to sneak vegetables, and fruits into breakfast foods because I like starting my day off by eating something healthy and easy. If I need a quick breakfast or dinner, I make stovetop keto frittata.
Ingredients to Make The Best Stovetop Keto Frittata
- Eggs farm: Farm fresh eggs are better than store-bought. They contain less saturated fats and bad cholesterol. Farm eggs are full of omega-3 fatty acids, beta carotene, and vitamins A, E, and D.
- Tomatoes cherry
- Broccoli: Broccoli is one of the healthiest foods on the planet. It’s low in calories and high in vitamins.
- Olive oil
- Salt and Pepper, to taste
How to Make Stovetop Keto Frittata
Divide the broccoli into pieces, fill it with water and cook for 2 minutes from the moment of boiling.
While the broccoli is cooking, beat in a medium bowl the eggs, salt, and pepper, until frothy. Then drain the water and place the broccoli on a plate. Cut the tomatoes into quarters.
Heat the olive oil in a pan. Add the broccoli and tomatoes, and cook over medium heat for a few minutes.
Pour the eggs over the vegetables, and use a spatula to distribute the scrambled eggs evenly all around the pan.
Lower the heat to the lowest it will go. Cover with the lid and cook for about 7-10 minutes over low heat, or until the eggs are all set and cooked through.
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The Best Stovetop Keto Frittata
Ingredients
- 4 eggs farm
- 6 tomatoes cherry
- ½ cup broccoli
- 2 tbsp olive oil
- salt and pepper, to taste
Instructions
- Divide the broccoli into pieces, fill it with water and cook for 2 minutes from the moment of boiling.
- While the broccoli is cooking, beat in a medium bowl the eggs, salt, and pepper, until frothy.
- Drain the water and place the broccoli on a plate.
- Heat the olive oil in a pan. Add the broccoli and tomatoes, and cook over medium heat for a few minutes.
- Pour the eggs over the vegetables, and use a spatula to distribute the scrambled eggs evenly all around the pan.
- Lower the heat to the lowest it will go. Cover with the lid and cook for about 7-10 minutes over low heat, or until the eggs are all set and cooked through. Enjoy!
This frittata sounds delish! I love how it sneaks in healthy veggies. I’ve always used store-bought eggs, but now I’m curious if farm fresh really make a difference. How do you think the flavor would change with different types of tomatoes?
Thank you! 😊 So glad you like it! Farm fresh eggs really can make a difference — they usually have richer yolks and a slightly deeper flavor. As for the tomatoes, different types can totally change the vibe! Cherry tomatoes add a sweet pop, while heirlooms bring a more complex, almost fruity taste. You can mix and match for fun, too!