Keto Spinach And Cheese Frittata Recipe

About this recipe

A delicious and hearty keto-friendly frittata packed with spinach, eggs, and cheese, perfect for a satisfying dinner. This low-carb dish is ideal for solution seekers looking for a quick and nutritious meal.

Ingredients

• 1 Bunch Spinach - Protected Cultivation (Palak Soppu)
• 25 g Parsley
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 200 g Organically Grown Sambar Onion
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 200 g Mooz Pizza Mozzarella Cheese Block
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat.
2. 2. Add 1/2 cup of finely chopped onion and sauté until transparent, about 3-4 minutes.
3. 3. Stir in 1 package of leaf spinach that has been thoroughly squeezed dry, and cook for another 2-3 minutes, stirring constantly to prevent sticking.
4. 4. In a mixing bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon of paprika, 2 tablespoons of grated Parmesan cheese, and 2 tablespoons of chopped parsley. Mix well.
5. 5. Pour the olive oil mixture over the cooked spinach and onion in the skillet. Cook over medium heat, gently moving the ingredients around with a spatula to ensure even cooking.
6. 6. When the mixture is almost set but still slightly runny on top, place 4 slices of mozzarella cheese evenly over the surface.
7. 7. Cover the skillet with a lid and turn off the heat. Let the frittata set for 5-7 minutes until the cheese is melted and the mixture is fully cooked.
8. 8. Slice into portions and serve hot.