Spinach & Feta Mini Frittatas: Low-Carb/Keto recipes

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A quick and easy recipe that can be served for brunch, lunch, or with a salad on a busy weeknight. I love that it is a low-carb recipe that comes together in under an hour and keeps well in the refrigerator which makes it a perfect meal prep option.

Makes 12 mini frittatas:
3-4 tablespoons olive oil
1 small onion, finely chopped
10 ounces baby spinach leaves, roughly chopped
1 garlic clove, grated
8 large eggs
½ cup heavy whipping cream
½ teaspoon salt
Black pepper, to taste
4 ounces feta cheese

For the pan roasted tomatoes:
• Grape or cherry tomatoes
• 1-2 tablespoons olive oil
• Salt and pepper, to taste
Tzatziki sauce, for serving
Optional: smoked salmon for serving

Preheat the oven to 375 °F, 190 °C.

Grease a muffin tin with melted butter then line with cupcake parchment liners.

Cook the onions in the olive oil over medium-heat until soft and golden. About 10 minutes.
Add the garlic and warm through.
Add the chopped spinach and cook until wilted. About 4-5 minutes. Set aside to cool slightly.
Combine the eggs, heavy cream, salt, and pepper in a spouted mixing container. Whisk well to combine all of the ingredients.
Divide the spinach mixture evenly between the muffin cups.
Pour the egg mixture filling each muffin cup almost to the top.
Crumble the feta cheese and divide equally between the muffin cups.
Bake for 15-18 minutes or until a toothpick inserted into the center of the frittata comes out clean.
Allow to cool and serve with tzatziki and smoked salmon. Enjoy!



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