Keto spinach & feta frittata

Keto spinach & feta frittata with egg, fresh spinach, feta, onion and garlic: savoury, satisfying and simple for breakfast, lunch or a light dinner.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 26 g
• Fat: 28 g
• Carbs: 4 g

Ingredients

• 5 organic eggs
• 150 g spinach
• 100 g feta
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

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

1. Peel and finely dice the onion and garlic. Wash the spinach thoroughly and shake it roughly dry.
2. Whisk the eggs in a bowl and season with salt, pepper and nutmeg.
3. Heat the olive oil in an ovenproof frying pan and cook the onion and garlic until soft and translucent. Add the spinach and let it wilt briefly.
4. Pour the eggs over the vegetables and turn the heat down low. Crumble the feta over the top and let the frittata set gently, or finish it in the oven.
5. Cook the frittata until the top is firm and the centre has just set.
6. Slide it out of the pan, cut into pieces and serve warm or cold.

Good to know

I especially like a dish like this on long days: little effort, lots of flavour. The frittata is quick to make and tastes just as good warm as it does cold later.

Swaps

Feta → goat's cheese | Spinach → chard (a little more bite) | Onion → shallot (milder in flavour) | Olive oil → ghee (heat-stable and aromatic)

Allergens

Contains egg, and milk from the feta; usually well suited to children if moderately seasoned, and in pregnancy the dish works with fully cooked eggs and feta made from pasteurised milk.