Spinach & Feta Keto Frittata
Easy Keto Frittata
Frittatas are easy to make and Keto by default. This is my special 5 ingredient Keto Frittata recipe. I absolutely love the combination of spinach and feta. It’s one that lends itself so well with eggs. This recipe is from my 5 ingredient Keto meal plan series. The best part is this is the kind of recipe that’s flexible and frittatas as a great way to use up leftovers from the fridge.
So I hope you will make this recipe and let me know what you think. Cheers and Keep Cooking!
Best Keto Meal Prep
Frittatas are perfect for meal prep. Make it and store it in the fridge for the entire week. Just microwave and reheat. Alternatively you can make a fresh one every few days. It’s also great to feed a large crowd. It’s fuss free, takes barely any dishes and is delicious.
Try different combinations of ingredients in your Frittata. I’ve done a few of these recipes previously. Try my Masala omelet frittata or my most popular cheeseburger pizza frittata. You can throw in some bell peppers, ground beef and broccoli for a complete meal. Try combinations like mushrooms and ham, maybe ground pork with some red onions, the combinations are endless.
Nutrition Info (Per serving)
- Calories: 253
- Net Carbs: 2g
- Carbs: 4g
- Fat: 20g
- Protein: 15g
- Fiber: 2g
This recipe makes 4 servings. Cut the frittata into 4 equal pieces and 1 piece = 1 serving. Get this recipe on myfitnesspal.
Spinach & Feta Keto Frittata
- 4 Eggs
- 60 ml Heavy Cream
- 50 grams Feta Cheese
- 200 grams Raw Spinach
- 60 grams Mozzarella Cheese
- 10 grams Butter
- Salt & Pepper to taste
- Start by heating the butter in a pan and then adding the spinach once it's melted and cook till the spinach is wilted and the water has dried up. Alternatively just wilt the spinach and then squeeze on the water and set it aside.
- In a large mixing bowl crack the eggs, season with salt pepper, add the heavy cream and then go all MJ on it and BEAT IT! Once it's nice and frothy add in the shredded mozzarella cheese and mix well.
- Grease a pie dish/oven safe dish and pour in the egg mixture. Then randomly place the spinach in different spots and crumble over the feta cheese.
- Bake at 200C/400F in a PRE HEATED oven for 15-20 minutes or the eggs are fully cooked through.
- Slice into 4 equal pieces and serve.
Good stuff, Sahil. I’m HOPING to give this a shot tomorrow. I’ll probably add onions and mushrooms to it. I began doing that with another of your recipes which was along the lines of really yummy scrambled eggs in week 2 (I believe?). Getting started with your first week menu was what it took for me. I’ve lost as much as 25 pounds, though I hit plateaus and sometimes go up. So I gained several back this week, coincidentally, after I also walked 28 miles over the course of 3 evenings for exercise, but this is going to happen because as I read, weight loss doesn’t appear to be a linear process. I now have several inches to spare in the waste line of my jeans and if I can get to my target weight of 180 lbs, I’m going to purchase new clothes. Strangely enough, my lack of hunger hasn’t gone away. I’m often times eating just because it would feel strange to only eat once per day, though admittedly, I did this quite often as a young person. Thanks for the excellent recipes!
A quick update – This morning I made this along with some low carbohydrate sausage gravy. Both ROCKED. I can see myself making these frittatas in advance and saving myself some time in the mornings by microwaving it. I added minced garlic, onions, mushrooms, and bacon bits, and did my onions and spinach in olive oil, then dried them out. I baked it for the full 20 minutes using an iron skillet in the oven. It came out PERFECT. Thanks again!