Name: Creamy Dairy-Free Keto Spinach Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 onion, diced; 1 bell pepper, diced; 1/2 lb (225 g) baby spinach, chopped; 2 Tablespoons (30 ml) olive oil, to saute with; 2 avocados, diced; 8 eggs, whisked; 1/2 cup (120 ml) coconut milk; Salt and pepper, to taste

Description

This dairy-free frittata is so creamy you’ll never miss dairy in your frittata again.

Ingredients

1/2 onion, diced
1 bell pepper, diced
1/2 lb (225 g) baby spinach, chopped
2 Tablespoons (30 ml) olive oil, to saute with
2 avocados, diced
8 eggs, whisked
1/2 cup (120 ml) coconut milk
Salt and pepper, to taste

Instructions

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. Season with salt and pepper.
Pour into an 8-by-8 inch baking pan. Bake for 20-25 minutes until the frittata is cooked (not runny any more).
Let cool, then slice and enjoy.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

Calories: 212
Sugar: 1 g
Fat: 18 g
Carbohydrates: 7 g
Fiber: 5 g
Protein: 8 g