Creamy Gouda & Vegetable Frittata

Name: Creamy Gouda & Vegetable Frittata
Total time: 25 min
Yield: 4 people
Ingredients: 8 large Eggs; 0.25 cup Cooking Cream; 1.5 cups Broccoli Florets; 1 medium Green Bell Pepper; 1 cup Gouda Cheese; 1 small Red Onion; 2 cloves Garlic; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.25 tsp Black Pepper

Vegetarian • Gluten-Free • Low Carb • KetoUnder 30 MinsHigh ProteinStovetopBreakfast • Brunch • Lunch

Easy

25min

320kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy, protein-rich frittata loaded with fresh vegetables and melted Gouda cheese.

Frittatas are the ultimate kitchen chameleon, perfect for clearing out the fridge while delivering a sophisticated meal. This Creamy Gouda & Vegetable Frittata brings together the sharp, caramel-like notes of Gouda with the tender crunch of fresh broccoli and green bell peppers. Enriched with a splash of cooking cream, the eggs bake into a fluffy, custard-like consistency that feels luxurious yet comes together in minutes. It's a protein-packed, low-carb dish that works just as well for a lazy Sunday brunch as it does for a quick weeknight dinner. The vegetables provide essential vitamins and fiber, while the high-quality fats keep you satiated for hours.

Ingredients

8 large Eggs
60 ml Cooking Cream
150 g Broccoli Florets
1 medium Green Bell Pepper
100 g Gouda Cheese
1 small Red Onion
2 cloves Garlic
1 tbsp Olive Oil
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Preheat your oven broiler (grill) to high.
2
Dice the red onion and green bell pepper. Chop the broccoli into small, bite-sized florets. Minces the garlic.
3
In a large bowl, whisk together the eggs, cooking cream, salt, and black pepper until frothy. Grate the gouda cheese and stir half of it into the egg mixture.
4
Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and sauté for 2 minutes until softening.
5
Add the broccoli and green bell pepper to the skillet. Cook for 4-5 minutes until the vegetables are tender-crisp. Stir in the garlic and cook for 30 seconds until fragrant.
6
Pour the egg mixture over the vegetables in the skillet. Tilt the pan slightly to ensure the eggs are evenly distributed. Cook undisturbed for 2-3 minutes until the edges start to set.
7
Sprinkle the remaining gouda cheese over the top.
8
Transfer the skillet to the oven and broil for 3-5 minutes, or until the eggs are fully set and the cheese is bubbly and golden.
9
Slice into wedges and serve warm.

Chef's Tips

•If you don't have an oven-safe skillet, you can cook the vegetables first, transfer them to a greased baking dish, pour the eggs over, and bake at 190°C (375°F) for 15-20 minutes.
•Cut the broccoli small so it cooks through quickly without needing to be boiled first.

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Recipe By

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