Vegetable Frittata is a combination of sautéed vegetables along with eggs and spices to make it a fibre and protein rich keto diet meal. A great brunch option that keeps you full for longer. I am using spinach and sweet potato along with some cheese and spices. You can use any vegetables combos or just make it from leftovers.
Equipment
- non stick pan
- mixing bowl
Ingredients
- 1 cup chopped fresh spinach
- 2 cloves garlic minced
- 1-2 boiled sweet potatoes
- 3-4 eggs
- 1 small onion chopped
- 1 cup grated/crumbled cheese feta/cheddar/cream
- Salt to taste
- 1 tsp crushed black pepper
- 2 tsp butter
Instructions
- Heat 1 tsp butter in a non stick pan and saute minced garlic until golden, add spinach, cover and cook for 5 minutes.
- Remove cover from pan and add salt to spinach, mix well and cook till water dries. Keep aside.
- Chop the boiled sweet potatoes and cheese of choice into small cubes and keep aside.
- Beat eggs in a bowl and mix chopped onions, salt and pepper.
- In the same pan, heat remaining butter and spread well till corners are glazed.
- Pour very little amount of egg mixture in the pan to form a thin base layer.
- Top with sweet potatoes, cheese and then spinach while spreading evenly, sprinkle with some salt and pepper.
- Now pour the remaining egg mixture over and move the pan back and forth to spread and set the egg mixture over all.
- Cover and cook in low flame for 5 minutes until you see the egg mix solid.
- Put off the heat and make cuts to serve hot.
- Best combined with roasted tomatoes or side salads.