Keto Frittata - Easy Spinach and Feta Frittata
#Frittata #KetoRecipes #SpinachAndFeta
Frittata is one of the best egg dishes. This is a simple recipe that's perfect for a large crowd or for meal prep. This Keto Frittata absolutely hits the spot, it's easy and it's my fav combination for eggs, spinach and feta!!!
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BEST Spinach Frittata Recipe | EASY Healthy Breakfast Ideas
Here is one easy healthy breakfast spinach frittata recipe. You will see how easy it is to make one healthy but delicious breakfast. This spinach frittata is quick to make and perfect for a breakfast full of vitamins! Enjoy this breakfast recipe! :)
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Cookbook recommendation:
Easy Frittata Cookbook: 50 Delicious and Easy Frittata Recipes:
Easy Frittata Cookbook: 50 Delicious Frittata Recipes:
Frittata and Frittatas: A Great Cookbook with Mouthwatering Frittata Recipes You Will Enjoy:
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Pumpkin, Spinach & Feta Frittata Recipe | Butternut Squash Substitute
I first had this frittata on a Qantas flight many years ago and have craved it ever since. For the longest time, I was determined to be reunited with it once again by making it at home. After much determination and experimentation, I can report back that I’ve perfected the recipe! Once you’re done making this pumpkin, spinach and feta frittata, I can guarantee that your family and friends will be talking about it for ages. If you roast your pumpkin or butternut squash the night before, it will make this vegetarian frittata quick and easy to make.
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Pumpkin, Spinach & Feta Frittata Ingredients
• Kent pumpkin (sugar pumpkin or butternut squash) – 1kg (2.2lbs)
• 1 medium size onion
• 2 gloves of garlic
• 120g of spinach, washed and dried
• Extra-virgin olive oil
• 8 eggs
• ½ cup milk
• ½ tsp of salt
• ¼ tsp of black pepper
• ¼ tsp of dried rosemary
• ¼ tsp of dried thyme
• ½ block of feta (100g)
• ½ cup three-cheese blend
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SPINACH FRITTATA | easy, healthy recipe
This spinach frittata is an easy, healthy recipe that is quick and easy to make. It's a delicious and nutritious meal for breakfast, lunch, or dinner. Featuring spinach, baby bell peppers, and creamy feta cheese, it’s super flavorful and can be ready with very little effort or meal prepped ahead of time. Serve it warm or cold, paired with a green salad or fresh fruit, and enjoy.
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Chapters
0:00 Intro
0:30 Pre-Heat Oven
0:40 Prepping Ingredients
1:45 Mixing Ingredients
3:02 Cooking the Ingredients
5:12 Serve
INGREDIENTS & PRODUCTS USED + MENTIONED:
12-Inch Lode Cast Iron Skillet:
Glass Mixing Bowls:
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SPINACH FRITTATA
1 tablespoon coconut oil
8 eggs
8 egg whites* (1 cup)
3 tablespoons organic 2% milk, or any milk you prefer
1 shallot, peeled and sliced into thin rings
1 cup baby bell peppers, thinly sliced into rings
5 ounces baby spinach, roughly chopped
3 ounces feta cheese, crumbled
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 400ºF.
In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.
Heat a 12-inch cast-iron pan or sauté pan over medium-high heat. Add coconut oil.
Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.
Add in chopped spinach. Stir together and cook until the spinach is just wilted.
Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that's from the air the gets whisked into the eggs) it will deflate as it cools.
Once the frittata is cool enough to handle, slice, and enjoy!
NOTES
If you prefer, you can omit the egg whites and use 12 whole eggs for this recipe.
I always look for my feta in block form (instead of pre-crumbled). This is a great way to know you are getting good quality feta with no anticaking agents.
This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!
I love making frittatas in my cast iron skillet but any large sauté pan that is oven-proof will work.
NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 244kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 496mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5055IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 3mg
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#spinachfrittata #healthyfrittatarecipe #vegetablefrittata
Spinach-Artichoke Frittata Recipe
Spinach and artichoke go together like peanut butter and jelly. This quick and easy frittata recipe features the savory dip duo, in addition to funky goat cheese.
#recipes #frittata #brunch
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