Keto Frittata with Spinach, Mushroom and Feta
A crustless skillet frittata: mushrooms, red bell pepper and baby spinach cooked until dry, then covered with eight eggs whisked with a little cream, scattered with feta and baked at 350°F until just set. 3.1g net carbs a slice.
Equipment
- 10-inch oven-safe skillet
- Mixing Bowl
- Whisk
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups cremini mushrooms sliced (about 4 oz)
- 1 cup red bell pepper thin 1-inch strips (about 4 oz)
- 1 clove garlic minced
- 3 cups baby spinach loosely packed (about 3 oz)
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup feta cheese crumbled (about 2 1/2 oz)
- 1 tbsp fresh parsley chopped, for serving
Instructions
- Eggs: Heat the oven to 350°F. Whisk the eggs, heavy cream, sea salt and black pepper until even in color.
- Vegetables: Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the mushrooms and red bell pepper 7 to 8 minutes, until their liquid has cooked off and the mushrooms are browning.
- Spinach: Stir in the garlic for 30 seconds, then add the spinach in handfuls and cook 1 to 2 minutes until wilted and the pan is dry.
- Assemble: Spread the vegetables evenly, pour the eggs over, scatter the feta cheese on top and stir once gently. Move the pan to the oven right away.
- Bake: Bake 15 to 20 minutes, until puffed and set at the edges with a slight jiggle in the center.
- Rest: Rest 5 minutes in the pan, sprinkle with the parsley and cut into 6 wedges.
Notes
Cook the vegetables dry: any liquid left in the pan ends up as a watery frittata.
Pull it early: take it out while the center still jiggles slightly. It finishes setting as it rests.
Other cheeses: cheddar, mozzarella or Gruyere can replace the feta; add a pinch more salt.
Nutrition is for 1 of 6 slices.
Storage: up to 4 days in the fridge, or 2 months in the freezer, wrapped by the slice.