Keto Veggie Pita Melts Recipe

About this recipe

A delicious and keto-friendly dinner option featuring a medley of fresh vegetables and melted cheese on a low-carb pita base. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• - Sussex Wholefoods Organic Dried Basil
• 2 Per Pack Natoora White Onions
• 450G Pack'D Organic Broccoli Florets
• 400G Mlekovita Sour Cream 18%
• - Cooks & Co Sliced Mushrooms
• - Cathedral City Mature Cheddar Cheese
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 80G Natoora Extra Peppery Italian Wild Rocket
• 600G Picard Organic Spinach Leaves
• 1 L Ktc Sunflower Oil
• 1 Kg Pariani Sicilian Peeled Almond Flour, 1Kg

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 1 tablespoon of sunflower oil in a 10-inch frying pan over medium heat. Add 1/2 teaspoon of dried basil and 1/2 cup of diced onion. Sauté for 2-3 minutes until fragrant.
3. 3. Add 3 cups of chopped broccoli to the pan and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender. Remove from heat.
4. 4. Place 4 almond flour on a baking sheet. Spread 2 tablespoons of sour cream evenly over each almond flour.
5. 5. Layer 1 sliced red bell pepper over the sour cream on each almond flour, followed by 1/2 cup of the cooked broccoli mixture.
6. 6. Add 3 fresh spinach leaves and 1/2 cup of sliced mushrooms to each almond flour. If desired, sprinkle with 1/4 cup of rocket.
7. 7. Top each almond flour with 1 slice of cheddar cheese. Bake in the preheated oven for 5-7 minutes, or until the vegetables are heated through and the cheese is melted.
8. 8. Remove from the oven and serve warm.