Keto colourful vegetable frittata with courgette, tomatoes and spinach

Keto colourful vegetable frittata with courgette, tomatoes and spinach: a quick oven dish with egg, feta and fresh herbs – hearty, light and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 360 kcal per serving
• Protein: 24 g
• Fat: 26 g
• Carbs: 10 g

Ingredients

• 6 organic eggs
• 1 courgette
• 100 g cherry tomatoes
• 1 handful of leaf spinach
• ½ onion
• 30 g feta
• 1 tbsp olive oil
• Herbs (basil or parsley)
• Salt
• Pepper

Method

You’ll need: oven · frying pan · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan). Beat the eggs in a bowl and season with salt and pepper.
2. Cut the courgette into thin slices, halve the cherry tomatoes and finely dice the onion. Wash the spinach.
3. Heat the olive oil in an ovenproof frying pan. Cook the onion until soft and translucent and briefly fry the courgette with it.
4. Add the spinach and cherry tomatoes and cook briefly until the spinach wilts. Pour the eggs over the top and let them start to set over a medium heat.
5. Put the pan in the oven and bake at 180 °C for 10–12 min, until the frittata is set and lightly golden brown.
6. Sprinkle with feta and fresh herbs and serve warm.

Good to know

A dish like this saves the evening when you want something uncomplicated that's still really good. The frittata is juicy, aromatic and on the table without much effort.

Swaps

Feta → goat's cheese (similarly tangy) | Leaf spinach → chard (also provides folate and potassium) | Courgette → aubergine (adds extra fibre) | Olive oil → ghee (heat-stable and free from seed oils)

Allergens

Contains egg and milk (feta). Usually well suited to children if mildly seasoned, and during pregnancy only with pasteurised feta and fully cooked eggs.