Easy Keto Recipe: Mushroom Pesto Frittata
- Prep time:10 mins
- Cook time:25 mins
Often, when people struggle most with keeping on track with keto diets or healthy lifestyles, it’s because reaching for junk food can be the most convenient option. That’s why we created this delicious, cheap, easy keto recipe that you can meal prep in advance, and enjoy hot or cold.
These mushroom frittatas are the perfect easy keto recipe, and great for batch cooking to take to work for a healthy lunch throughout the week. With over 20g of protein, they’re sure to keep you full when on the go, or pair with non-starchy vegetables for a full keto-friendly meal!
- 120g mushrooms
- 2 spring onion, sliced
- 2 tsp olive oil
- 80g spinach
- 8 eggs
- 40g basil pesto – if buying pesto, read the ingredients list and ensure it doesn’t use vegetable oil (olive is best)
- 80g feta cheese
- Preheat the oven to 180°C/350°F/Gas mark 4 or 200°C/400°F/Gas mark 6.
- Grease a large muffin tin (or regular muffin tin).
- Saute mushrooms and spring onion in olive oil for a few minutes to soften the mushrooms.
- Add spinach and wilt.
- Set aside to cool.
- Whisk the eggs with the pesto.
- Portion the veggies evenly between muffin wells. If using a large muffin tray, it will make 1 per serve (4 in total), if using a regular muffin tray you may get 2-3 per serve or 8-12 in total.
- Pour in the eggs and top with crumbled feta.
- Bake for 15-20 minutes or until golden on top and springy to the touch.
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- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Some brands of cheese (including feta) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables.