Cooked all in one cast iron skillet, this Low Sodium Frittata is the definition of an easy breakfast! All you need are a few kitchen essentials and your favorite veggies to make a delicious breakfast dish that’s low in sodium and high in flavor.

A plate of low sodium frittata with a fork over a cream colored surface.

Why You’ll Love This Easy Frittata Recipe

If you’re anything like me, it’s easy to get a little too ambitious in the produce section at the grocery store. Whether it’s a pound of asparagus, a bag of spinach, or a head of broccoli, you start the week feeling confident that you’ll get through all of it.

But then life happens… and before you know it, that beautiful produce is still sitting there, giving you puppy dog eyes every time you open the fridge.

That’s where this delicious frittata recipe comes in to save the day! Not only is it a great way to use up leftover vegetables, but it’s also incredibly simple to make and can be customized to your heart’s desire.

Speaking of the heart, this is a low carb, low sodium recipe, so it’s taking care of your heart health too! I use low sodium cheese, which is a great way to lower the overall sodium content of this yummy veggie frittata.

Sodium Notes By Alex G., Registered Dietitian

At only about 160 mg of sodium per generous serving, this low-sodium frittata will fit nicely into your daily sodium goals and provides 14 grams of filling protein as a bonus. A pre-packaged frittata contains as much as 600-700 mg of sodium per serving, with most of the sodium coming from cheese and added salt.

Choosing a low-sodium cheese option helps keep the sodium low in this frittata while still providing cheesy flavor, and the flavor is boosted with freshly chopped vegetables, garlic powder, and black pepper. With this recipe, you’ll save a hefty amount of sodium per serving without feeling like you’re making a sacrifice.

Interested in more low-sodium recipes? Try my Fresh & Flavorful Low-Sodium Pasta Primavera, Low-Sodium Mashed Potatoes, or Low-Sodium Asian Lettuce Wraps!

But what makes this a truly great recipe is that even with low salt, you still get a lot of flavor. Enjoy it with family and friends in one sitting, or cook it up for meal prep for the week ahead.

Ingredients for low sodium frittata over a cream colored surface.

Made with Simple Ingredients

Olive oil: You’ll need olive oil to saute the veggie mixture before adding the eggs. It adds extra flavor and helps prevent sticking in the pan.
Onion: Red onion, yellow onion, or white onion would all taste great! It’s up to you.
Vegetables of your choice: This crustless quiche is the perfect canvas for all kinds of different recipes. Use what you have on hand.
Eggs: Whole eggs and egg whites give this frittata a nice, fluffy texture.
Milk or unsweetened plant-based milk: Either work! The higher the fat content, the creamier the quiche will be.
Shredded low-sodium cheese (optional): I like to add shredded cheddar cheese or mozzarella cheese to my healthy frittata recipes for that added flavor.
Seasoning: I use a combination of garlic powder and black pepper to season my low sodium frittata. You can also add just a pinch of salt if needed!

Try Out These Fun Flavors!

Spinach & feta cheese
Broccoli & cheddar
Bell peppers, mushrooms, & onions
Zucchini & cherry tomatoes

A slice of low sodium frittata on a white plate with a fork.

Preparation

The only actual labor required for this low sodium frittata is chopping the onion and other vegetables. Feel free to chop them down to whatever size you prefer!

Once the veggies are prepped, heat olive oil in an oven-safe skillet.

Pro Tip: If you don’t have a skillet, use a greased baking dish. You could even use muffin tins for a low sodium mini frittata recipe!

Broccoli, onion, and bell peppers getting sauteed in a pan.

Cooking

Next, add the onions and cook until softened. Then add your chosen vegetables and cook until tender-crisp.

Whisk together eggs, milk, cheese (if using), garlic powder, pepper, and a pinch of salt (if desired). Pour the egg mixture over the vegetables and tilt the pan to distribute evenly.

Pro Tip: Add fresh herbs or a pinch of red pepper flakes for extra flavor!

Bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until eggs are set.

Whisked eggs in a white bowl with whisk.

Egg and vegetable mixture in a pan for low sodium frittata recipe.

Serving

Once the eggs are set, remove them from the oven and let the frittata cool slightly before slicing and serving.

Serve hot, warm, or at room temperature. Enjoy!

Low sodium frittata in a pan fresh out the oven.

What Goes Well with Vegetable Frittata?

I’ve always liked the contrast of fresh fruit with something savory like this low sodium frittata. You can also serve it with a side of whole grain toast, sweet potato hash browns, or roasted potatoes for a more filling meal. If you’re in the mood for something lighter, a simple green salad with balsamic vinaigrette would be fantastic!

Storage & Reheating

Store your low sodium frittata in an airtight container in the refrigerator for up to 4 days. To reheat, pop it in the microwave for 30-60 seconds or until warmed through. You can also reheat slices of frittata in a toaster oven or regular oven at 350°F for about 10 minutes.

A serving of low sodium frittata on a white plate with a fork.

More Delicious Low-Sodium Recipes