A super easy low-carb Greek frittata with fresh grape tomatoes, spinach, feta and herbs — great for breakfast, lunch or dinner.
Keto Greek Frittata
- 1 1/2 tablespoons olive oil
- 5 large eggs
- Pinch of salt and pepper
- 1 ounce baby spinach
- 2 cups grape tomatoes halved
- 2 scallions thinly sliced
- 4 ounces’ feta cheese crumbled
- Pre-Heat oven to 350° F.
- Add the oil to a 2-quart casserole and place in the oven for 5 minutes.
- In a medium bowl, beat the eggs, salt, pepper then add the tomatoes, spinach, and scallions, mix until combined and then add the crumbled feta cheese
- Remove the casserole dish from oven, pour in the egg mixture and bake until the frittata is brown around the edges and a knife comes out clean from the center. 20 – 30 minutes
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