Keto Spinach And Pepper Frittata Recipe

About this recipe

This keto-friendly frittata combines fresh spinach, sweet peppers, and creamy cheese for a satisfying dinner option. Perfect for those seeking a low-carb, vegetarian meal.

Ingredients

• 250 g Spinach - Chopped
• 150 g Spring Onion (Kandychi Path)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 50 g On1Y Onion Powder

Instructions

1. 1. Preheat the broiler to high heat.
2. 2. Heat 3 tbsp olive oil in a large ovenproof or cast-iron skillet over medium-high heat.
3. 3. Add 10 oz diced sweet peppers, 1 diced spring onion, and 1 tsp onion powder to the skillet. Sauté for about 7 minutes, or until the peppers wilt and the onion softens.
4. 4. Add 1 cup fresh spinach to the skillet, reduce the heat to medium-low, and cover. Cook for about 3 minutes, or until the spinach wilts.
5. 5. In a bowl, mix 4 oz ricotta cheese with 1 tsp salt and 1/2 tsp pepper until smooth.
6. 6. Uncover the skillet and stir the vegetable mixture. Spread the ricotta mixture evenly over the vegetables. Cook for about 5 minutes on medium-high heat.
7. 7. Transfer the skillet to the broiler and broil the mixture for about 1 minute, or until the top is golden brown.
8. 8. Remove from the oven, let cool slightly, and serve warm.