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Ketogenic Spinach Fritatta
Ingredients
- 1/2Â onion, diced
- 1Â bell pepper, diced
- 1/2Â lb (225 g) baby spinach, chopped
- 2 Tablespoons (30Â ml)Â olive oil, to saute with
- 2Â avocados, diced
- 8Â eggs, whisked
- 1/2 cup (120 ml) coconut milk
- Salt and pepper, to taste
Directions
- Preheat oven to 350 F (175 C).
- Saute the onions, bell peppers, and spinach in the olive oil until the spinach is wilted.
- In a bowl, combine the coconut milk, eggs, and avocado with the onion and spinach mixture. Â Season with salt and pepper.
- Pour into an 8-by-8 inch baking pan. Â Bake for 20-25 minutes until the frittata is cooked (not runny any more).
- Let cool, then slice and enjoy.
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 8