Keto Spinach And Zucchini Frittata Recipe

About this recipe

This keto-friendly frittata combines the richness of eggs, cheddar cheese, and butter with the freshness of zucchini, spinach, and parsley. Perfect for a satisfying dinner that aligns with your dietary goals.

Ingredients

• 25 g Parsley
• 125 g Mooz Butter Garlic & Herbes
• 100 g Garlic - Single Clove
• 250 g Zucchini Green
• 200 g Mushroom Button
• 1 pack (1 kg) Amul Diced Cheddar
• 16 g Orika Oregano
• 150 g Spring Onion (Kandychi Path)
• 100 g Baby Spinach
• 1 kg Akar Powder Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 chopped green onion, 1 minced clove of garlic, 1 diced zucchini, and 1/2 cup sliced mushrooms. Sauté for 5-7 minutes until softened.
3. 3. In a large mixing bowl, beat 9 eggs until well combined. Stir in 1 cup shredded cheddar cheese, 1/4 teaspoon salt, 1/4 teaspoon dried oregano, and 1/4 cup chopped parsley.
4. 4. Fold the sautéed vegetables and 1 package of fresh spinach into the egg mixture until evenly combined.
5. 5. Grease a 10-inch quiche or pie plate with butter. Pour the egg and vegetable mixture into the prepared dish, spreading it out evenly.
6. 6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the frittata is set in the center.
7. 7. Let the frittata cool for a few minutes before slicing and serving.