Keto Mini Frittatas With Quinoa And Veggies Recipe

About this recipe

These delicious keto-friendly mini frittatas are packed with quinoa, fresh vegetables, and herbs, making them a perfect dinner option for those seeking a healthy and satisfying meal.

Ingredients

• 250 g Spinach - Chopped
• 10 g Fresh Thyme
• 25 g Parsley
• 250 g Zucchini Green
• 100 g Garlic - Single Clove
• 125 g Yellow Bell Pepper
• 1 ltr Kinley Packaged Water
• 1 kg Akar Powder Salt
• 100 g Catch Black Pepper Powder
• 75 Nos Oregano Sachet

Instructions

1. 1. Preheat your oven to 400°F (200°C) and lightly grease or spray a 12-cup muffin tin.
2. 2. Rinse 1 cup fresh spinach under cold water, then combine it with 1 1/2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 5 minutes until the spinach is wilted and the water is absorbed.
3. 3. While the spinach is cooking, finely chop 1 cup fresh spinach, dice 1 yellow bell pepper, and grate 1 zucchini. Place these vegetables in a large mixing bowl.
4. 4. Mince 1 clove of garlic and add it to the bowl along with 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon oregano, 1/8 teaspoon thyme, and 1/8 teaspoon parsley.
5. 5. Once the spinach is cooked, let it cool slightly and then add it to the vegetable mixture. Stir well to combine.
6. 6. Add 1/4 cup packaged water to the mixture and mix thoroughly until the ingredients are evenly combined and moist.
7. 7. Spoon the mixture evenly into the prepared muffin cups, gently pressing down to pack each cup.
8. 8. Bake in the preheated oven for 25-30 minutes, or until the tops and sides are golden brown.
9. 9. Remove the muffin tin from the oven and let the frittatas cool for a few minutes. Run a knife around the edges to release them from the pan.
10. 10. Serve the frittatas immediately for dinner or allow them to cool completely before storing in the refrigerator or freezer for later.