Make this healthy, tasty, filling Vegetable-Loaded No Bake Frittata on the stove-top in just 15 minutes without turning on your oven! An easy low-carb breakfast idea!
More low-carb veggie-loaded breakfasts: Zucchini Breakfast Wraps
Healthy vegetable frittata
I'm always trying to sneak vegetables into breakfast foods because I like starting my day off with eating something healthy. If the rest of the day doesn't go according to plan and I don't get to have a healthy meal later, at least I already had a serving of vegetables in the morning!
This frittata is loaded with nutrient-rich kale, a little bit of onions, and fresh tomatoes. You can use spinach instead of kale, if you prefer, just keep reading below for cooking tips! However, I do love the slightly chewier texture of kale leaves in this frittata.
Frittatas are naturally low-carb and keto-friendly (as long as your fillings are low-carb), and this stovetop veggie frittata is definitely low-carb!
Related recipe: Swiss Chard, Potato, and Kale Frittata
Frittata for two
This quick and easy frittata recipe is just the right amount for 2 people to enjoy for breakfast. However, if you want to make this frittata stretch for more than two people, simply serve it as a frittata sandwich, or with a side of toast - this frittata can be sliced into 6 slices, so it can make up to 6 small servings.
Related recipe: Bell Pepper Egg Rings
Stovetop no-bake frittata
My favorite part about this frittata recipe is that it is a stovetop frittata. That's right, a no bake frittata recipe that does not require you to turn on the oven in the morning!!
The reason it is a no-bake frittata is that it is a fairly thin frittata that cooks through on the stove.
The trick to success when making a frittata on the stovetop is cooking it over low heat and having a skillet with a lid, so that the egg cooks through and the bottom does not burn.
Related recipe: Mini Quiches with Phyllo Dough
- 4 eggs
- 2 cups kale leaves (torn from 1 small bunch of kale)
- ½ small onion, diced
- 1 plum tomato, sliced (or other small tomato)
- 3-4 tablespoons freshly grated Parmesan Cheese (the real kind, not the crumbled stuff from the green container. Or use your favorite meltable cheese)
- 2 teaspoons olive oil
- Salt & pepper, to taste (a pinch each)
You will also need an 8-9 inch non-stick skillet with a lid that fits. This is important because a larger skillet would make the frittata too thin, and a smaller skillet would make it too thick, meaning that it might not cook all the way through on the stovetop. A lid helps ensure that the frittata cooks thoroughly and the cheese melts into the frittata.
Related recipe: Tortilla Egg Roll Ups
Make sure to read the instructions fully before beginning, because this frittata cooks fast!
Step 1: Crack the 4 eggs to a bowl, season with salt and pepper, and beat the eggs with a fork or a whisk.
Step 2: Heat the olive oil in a 8 or 9-inch skillet, and add the onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the kale, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute.
Step 3: Lower the heat to the lowest it will go. Pour the eggs over the kale, and use a spatula to distribute the scrambled eggs evenly all around the pan. If there are any kale leaves sticking out out of the eggs, just push them into the egg mixture - it's OK if a few stick out!
Step 4: Arrange the tomato slices on top of the eggs.
Related recipe: Savory Oatmeal
Step 5: Sprinkle with 3-4 tablespoons shredded Parmesan cheese. Cover with the lid and cook for about 5 minutes over low heat, or until the eggs are all set and cooked through.
Step 6: Remove from pan with a spatula, and slice into wedges and enjoy!
Related recipe: Sweet Potato Breakfast Hash
Make a frittata sandwich
One of my favorite ways to serve this frittata is in a sandwich!! Toast a small bun, add a little mayo, and place a wedge of frittata in between the bread. So good!!
I also love topping this frittata with a little fresh feta cheese or queso fresco.
By the way, my pumpkin frittata works great in a frittata sandwich too!
Substituting kale for spinach
You can absolutely use baby spinach instead of kale in this recipe, if you prefer softer spinach. Use about 3 cups of baby spinach (spinach cooks down much more than kale!), and remember that spinach sautés much faster, so you'll probably only need 1-2 minutes to cook the spinach.
More eggy breakfasts to try: Mini Breakfast Sandwiches with Fried Quail Eggs
Adding other veggies to this frittata
This frittata also works great with other veggies, such as ½ cup finely diced bell pepper, chopped green onions, or even cooked spaghetti squash placed down into the skillet (check out my Spaghetti Squash Breakfast Flatbread for inspiration!)
Related recipe: Green Onion Savory Pancakes
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
15 Minute Vegetable-Loaded No Bake Frittata
- ½ tablespoon olive oil
- ½ small onion - finely diced
- 2 cups kale - torn (from 1 small bunch of kale)
- salt & pepper to taste - (a pinch of each)
- 4 eggs
- 1 plum tomato - (or other small tomato) sliced
- 3-4 tablespoons shredded fresh Parmesan Cheese - or other meltable cheese
- 9-inch skillet with lid
- Crack the 4 eggs to a bowl, season with a pinch of salt and pepper, and beat the eggs with a fork or a whisk.
- Heat the olive oil in a 8 or 9-inch nonstick skillet, and add the diced onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the torn kale leaves, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute.
- Lower the heat to the lowest it will go. Pour the eggs over the kale, and use a spatula to distribute the egg evenly all around the pan. If there are any kale leaves sticking out out of the eggs, just push them into the egg mixture, it's OK if a few pieces stick out.
- Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 tablespoons shredded Parmesan cheese. Cover with the lid and cook for about 5 minutes over low heat, or until the eggs are all fully cooked.
- Remove from pan with a spatula, and slice into wedges. Serve as is, or try it in a breakfast sandwich!
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.