Keto Pesto Spinach Frittata Recipe

About this recipe

A delicious and nutrient-packed frittata featuring fresh spinach, colorful peppers, and a touch of pesto, perfect for a keto-friendly dinner solution.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 125 g Red Bell Pepper
• 125 g Yellow Bell Pepper
• 150 g Spring Onion (Kandychi Path)
• 250 g Spinach - Chopped
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 180 g Greentokri Basil Pesto
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Heat 1 tablespoon of olive oil in a 6 1/2-inch skillet over medium heat. Add 2 tablespoons of diced red pepper, 2 tablespoons of diced yellow pepper, and 2 tablespoons of chopped spring onion. Sauté for 3-4 minutes until softened.
3. 3. Add 2 cups of fresh spinach leaves to the skillet and sauté for an additional 3 minutes until wilted.
4. 4. Reduce the heat to medium-low. In a bowl, whisk together 2 tablespoons of unsweetened almond milk and a pinch of salt.
5. 5. Pour the almond milk mixture into the skillet, ensuring it evenly covers the vegetable mixture. Cook for about 5 minutes until the mixture is partially set.
6. 6. Dollop 3 tablespoons of pesto evenly across the surface.
7. 7. Transfer the skillet to the preheated oven and bake on the top rack for 3-5 minutes, or until the mixture is fully set.
8. 8. Remove from the oven, let cool slightly, cut into wedges, and serve warm.