Spinach Mushroom And Feta Keto Frittata Recipe

About this recipe

This keto-friendly frittata is packed with fresh spinach, mushrooms, and creamy feta cheese, making it a perfect low-carb dinner option. It's baked to perfection and loaded with flavor for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 25 g Parsley
• 250 g Spinach - Chopped
• 125 g Mooz Butter Garlic & Herbes
• 125 g Red Bell Pepper
• 250 g Zucchini Green
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 50 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large saucepan over medium heat, cook 1 cup of fresh spinach in a small amount of water, covered, until wilted (about 3 minutes). Toss once with a fork, then chop and squeeze dry.
3. 3. Melt 1 tablespoon of Mooz Butter Garlic & Herbes in a nonstick ovenproof medium-sized skillet over medium heat.
4. 4. Add 1 diced red bell pepper and 6 chopped green onions to the skillet. Stir and sauté for 3 minutes.
5. 5. Add 1 diced zucchini to the skillet and continue to stir and sauté for another 3 minutes, or until the vegetables are tender.
6. 6. Stir in the cooked spinach, ensuring it is evenly distributed among the vegetables.
7. 7. In a mixing bowl, combine 3 tablespoons of chopped parsley, 1 1/2 teaspoons of Tata Salt 2 In 1 Shakti Jar, and 1/2 teaspoon of Catch Sprinklers - Black Pepper Powder.
8. 8. Pour the mixture over the vegetables in the skillet, ensuring it covers them evenly.
9. 9. Sprinkle 1/2 cup of Nutoras Cheese Feta With Olive Oil (Block) over the top of the mixture.
10. 10. Transfer the skillet to the preheated oven and bake for about 25 minutes, or until the mixture is set.
11. 11. Remove the skillet from the oven and let it stand for 5 minutes.
12. 12. Cut into wedges and serve warm.