Keto vegetable frittata topped with avocado, basil, and sour cream
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Keto Vegetable Frittata Recipe

This keto vegetable frittata recipe with mushrooms and bell peppers is easy to make and packed with flavor. Top it with avocado, sour cream, and fresh basil for the perfect flavor combo!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Avocado, Bell Peppers, Egg Bake, Eggs, Frittata, Gluten-free, Keto, Low Carb, Mushrooms, Nut-free, Skillet meal, vegetarian
Servings: 6
Calories: 221kcal


  • 1 Tbsp Avocado oil
  • 1 Cup Mushrooms sliced
  • 1 Cup Sliced bell pepper any color
  • 7 Eggs
  • ½ tsp Garlic powder
  • ¼ cup Heavy Cream
  • ¼ tsp Salt more to taste
  • 1 Avocado sliced
  • ¼ c Sour cream
  • 1 cup Shredded Cheese
  • Fresh Basil for garnish


  • Preheat the oven to 375°F (190°C).
  • In a cast-iron skillet, heat avocado oil on medium-high. Saute bell peppers and mushrooms for 4-5 minutes until browned and slightly caramelized.
  • In a bowl, mix eggs with garlic powder, salt, and heavy cream.
  • Pour the egg mixture over the cooked bell peppers and mushrooms.
  • Bake for 15-18 minutes.
  • Top with cheese and return to the oven for 2 minutes.
  • Top with avocado and sour cream and basil (optional).


-If you don't have a cast-iron skillet, make sure you use a stove and oven-safe skillet.
- This recipe is best served fresh, if you make it ahead of time, wait to add the sour cream, avocado, and fresh basil until you're ready to serve it.