Spinach-Feta Frittata with Sun-Dried Tomatoes

Fluffy egg frittata packed with fresh spinach and tangy feta, enhanced by sun-dried tomatoes for a protein-rich keto breakfast.

Cuisine: Mediterranean

Category: Breakfast

Prep: 10 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 6 large eggs
• 1/2 cup fresh spinach
• 1/4 cup feta cheese
• 2 tbsp sun-dried tomatoes
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a medium bowl, whisk together 6 large eggs, 1/4 tsp salt, and 1/8 tsp black pepper until fully combined.
2. Step 2: Melt 1 tbsp butter in an 8-inch ovenproof skillet over medium heat.
3. Step 3: Add 1/2 cup chopped fresh spinach to the skillet and cook for 1-2 minutes until wilted and reduced in volume.
4. Step 4: Pour the egg mixture over the spinach in the skillet, then sprinkle 1/4 cup crumbled feta cheese and 2 tbsp chopped sun-dried tomatoes evenly over the top.
5. Step 5: Transfer skillet to a preheated oven at 375°F (190°C) and bake for 12-15 minutes, or until edges are golden and center is set (a toothpick inserted should come out clean).