Keto Spinach And Olive Frittata Recipe

About this recipe

This keto-friendly frittata combines fresh spinach, olives, and mozzarella cheese in a savory egg base, perfect for a satisfying dinner. It's a low-carb, high-flavor dish that's easy to prepare and packed with nutrients.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• - Oregano 100g
• 100 G Jumbo Garlic 100g
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Sussex Wholefoods Organic Dried Basil
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 50G Pepper Black Ground BWFO
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 180G Capote Capers In Salted Water, 180G
• NaN Organic Golden Flaxseed Flour
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 130G Filotea Red Tomato Pesto

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. In a saute pan, heat 1 tablespoon of olive oil over medium heat. Add 1 minced garlic clove and cook for about 1 minute until fragrant.
3. 3. Stir in 8 ounces of tomato sauce, 1/2 teaspoon of oregano, 1/2 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for about 5 minutes, then remove from heat and let cool slightly.
4. 4. In a large bowl, whisk together 1 cup of flaxseed flour. Add 6 cups of baby spinach leaves, 1 teaspoon of capers, 1 cup of shredded mozzarella cheese, and the cooled tomato sauce. Mix until well combined.
5. 5. Spray a 10-inch ovenproof non-stick saute pan with olive oil. Pour the spinach and cheese mixture into the pan and cook over medium heat, using a spatula to gently lift the edges as it cooks, until the bottom is set.
6. 6. Transfer the pan to the preheated oven and bake for about 10 minutes, or until the top is fully set.
7. 7. Remove the pan from the oven and carefully loosen the bottom of the bake with a spatula. Transfer it to a plate and let it cool slightly before cutting into wedges to serve.