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

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


[Music] hi guys and welcome back to another episode of dimitra’s dishes today I’m going to be bringing to you an easy to make recipe that’s a little carb it can be made ahead it’s great for packing and sending it to your kids lunches or even taking it to work for yourself as a nice healthy lunch I’m gonna teach you how to make my mini spinach and feta frittatas they’re basically little spinach omelet spinach and feta omelets that are pre-portioned and super delicious of course I’m gonna serve them with Desi Ghee but I’m also gonna serve them with some pan roasted tomatoes which are gonna be sweet and just delicious let’s go over the ingredients that we can start we’re gonna need some olive oil some fresh baby spinach onion some feta cheese a clove of garlic salt pepper eggs heavy whipping cream and then the tomatoes and there’s a few more ingredients that are gonna go in with tomatoes we’ll get to those in a little bit we’re gonna begin by chopping up this onion and it’s a pretty big onion all you need is a small onion about this size I’m gonna save this for later for a different recipe and I’m just gonna finely chop it [Music] like all good recipes start we’re gonna put our onions into the pan with some olive oil and I’m gonna sprinkle some salt over the onions this is gonna help them wilt down and release their juices now we’re gonna cook these over medium heat for about eight to ten minutes or until they softened so while we’re waiting for the onions to cook I’m just gonna go ahead and roughly chop this baby spinach go ahead and grate the garlic the onions are ready so this is gonna go straight into the pan and we’re just gonna warm it through just a few seconds that’s good now go ahead and add all of your chopped spinach it looks like a mountain right now but it is going to wilt down and become almost nothing after about two or maybe three minutes max the spinach will have wilted down – look at this almost like a quarter of what it was just continue to cook it down a little bit more it’s gonna release more juices and you just want it to dry up just a little bit also go in and season it with some black pepper a little bit of salt and once the spinach has cooked down to this amount I’m gonna take it off of the heat so while the spinach mixture is cooling I’m gonna combine all of my eggs and I like to do it in a bowl or a pitcher that has a spout so that I can just pour this into my little muffin cups when it’s ready so I’m cracking eight large eggs in here this is gonna make 12 little frittatas and I’m gonna season the eggs half I find that half a teaspoon of salt is just the right amount and then I’m gonna add some freshly cracked black pepper and to make these extra rich and decadent I’m gonna add a half a cup of heavy whipping cream and now I’m just gonna whisk this all together so make sure you beat the eggs very well you don’t want to have stringy pieces of egg white in there you want these to pour into the little muffin cups very evenly so to take a little bit of time it just takes a few extra seconds and just beat it until it’s very nice and liquidy this is a 12-cup muffin tin that I’ve lined with little cupcake liners this is a must make sure you do that now we’re gonna go ahead and divide the spinach mixture evenly into these cups that would say go with about a tablespoon in each cup now that now’s the time to add the feta cheese just go ahead and crumble it into each cup I think about a tablespoon of crumbled feta cheese is just the right amount but you go ahead and put as much as you’d like and I’m just gonna give the egg mixture another quick width and I’m gonna divide the egg mixture evenly between the cups now trust me when I tell you that you’re gonna want to line your muffin tin with the parchment paper I have tried it so many different ways and it sticks like crazy each time I did not put the parchment paper and I buttered it lightly it changed the temperatures I read on different web sites on the internet that if you raise the temperature then the egg doesn’t stick if you butter the tin really really well and trust me when I tell you I buttered it really well I parted it over and over again and each time the frittatas came out of the oven they were hard to take out of the tin even after they cooled and then I spent about 20 minutes scrubbing the cooked on egg out of the muffin tins no fun especially when you’re trying to do something that’s gonna save you time like meal prepping and things like that the last thing you want to do is spend 20 minutes scrubbing in the kitchen sink so use the parchment liners the frittatas are ready to go in the oven make sure that you preheated to 425 degrees Fahrenheit bake them in the center rack for about 15 to 18 minutes at the 15 minute mark go in and insert a toothpick into the center and if it comes out moist but fully cooked then go ahead and take them out they are gonna continue to cook a little bit more as they sit usually 18 minutes is the perfect time I’ll show you they look like as soon as they come out so next we’re gonna make the pan roasted tomatoes and this recipe is coming to you from my cookbook the brunch table which you can get on Amazon as a paperback like I have over here or you can download it as a digital download as an E book from my website so on the breakfast pizza recipe I’ve served these delicious roasted tomatoes with it and I thought that there they would go wonderful with these frittatas too so they’re very simple all you do is take some cherry or grape tomatoes and you put them in a pan so you can do this in the oven too in a baking tray but I’m just gonna do it over here with a little bit of olive oil turn the heat on medium-high season with some black pepper this is so simple but it has so much flavor and some salt of course and we’re just gonna cook them for a few minutes until they begin to blister and they’re gonna get nice and soft while that’s happening I’m gonna finely chop my scallions which are gonna be the garnish I’m using the green part today because they’re gonna go on as a garnish but if you like the white you can go ahead and finely slice the white part as well so to get all the grit out of the scallions just put them in a bowl of cold water and then just move them around all the dirt will fall to the bottom and then just take the scallions out you put them in a little strainer like this just to kind of get rid of that excess moisture on them give them a little shake and then you just set them aside until we’re ready to use these as a garnish the tomatoes are cooking I can hear them sizzling a little bit now you just want to make sure when you’re making these that you’re just looking for them to get a little bit blistered that’s just gonna take about five maybe six minutes and just shake the pan around so that way they can move around and cook evenly on all sides as soon as you’re gonna see you can hear them pop as soon as you see that they’re blistered all around take them off the heat because we’re not making a sauce you don’t you don’t want these to you know melt on you you want them to still have some a little bit of a bite to them and just like that the tomatoes are done as you can see there’s blistered all around it changed color and now we’re just gonna go ahead and add all of the scallions mix it all around take it off the heat the frittata is baked in exactly 18 minutes that’s usually how long it takes for my oven to bake these every single time but again every oven bakes at different Bridgers and it has hot spots and this and that so at the 15-minute mark go in and insert a toothpick into the center of one of the frittatas and if it comes out clean that’s how you know it’s ready you want to let them cool a little bit before you go-go to take them out so that way they can set and so you also don’t burn yourself this is a delicious meal to serve alongside with these Tomatoes the whole thing barely took an hour to put together call some friends over for brunch and enjoy this meal I’m gonna go in and take a little bite give me spinach and fat done anything you guys it is so delicious the fat dub makes it really creamy and tangy at the same time the spinach even though it’s not creamy it always adds a level of creaminess to a dish it’s very mild and delicious the onion has that really nice sweetness I think you guys are gonna love it if you want to switch up the vegetables feel free to do so instead of the spinach you can saute some zucchini you could even do some potatoes if you’re not keeping it low-carb whatever your favorite vegetable is just go ahead and saute it a little bit with some onions a little bit of garlic salt and pepper and make any flavor frittata that your heart desires I think you guys are gonna really love this recipe head on over to the website WWE trust issues com2 print it let me know what you think in the comment section down below and I will see you all next time yes

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