15 Minute Veggie Stovetop Frittata

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

Ingredients

• 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

Instructions

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!

 

 

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