This Spring Vegetable Frittata is a fantastic example of an easy and simple dish that satisfies your hunger at any time of a day. Enjoy it for breakfast, pack it for lunch, or prepare it as a quick dinner when you are busy or don’t want to spend too much time in the kitchen.
In this superb keto meal, simple, fresh flavors of spring combine with hearty eggs and Parmesan. This fabulous frittata will keep you satisfied for hours!
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Egg muffins are handy low-carb and keto munchies. You can grab one — or as many as you need — for breakfast, lunch, dinner, or snack. Egg muffins are also great while traveling, and you can pop them quickly in a lunchbox or snack box. Or, bake them as minim muffins for a perfect party snack.
And the best part is that you can vary them endlessly, using different ingredients – even leftovers – or seasonings. As you see, egg muffins are great for all occasions! And not only muffins: you can make a frittata in a skillet in case you are not into heating your oven.
This recipe uses the fabulous combo of spinach and feta cheese. With less than 0.5 grams net carbs per muffin, these goodies are a great fit even to the tightest keto. Grab one and enjoy!
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First of all, I want to thank Gladys — my dear friend and reader — for this wonderful recipe idea. She sent me an old Hard Boiled Eggs Gratin recipe that was found in a wooden trunk which had been hidden away in the corner of a dusty attic for generations.
I was immediately intrigued with egg gratin; it sounded like a perfect idea and looked gorgeous. Actually, I made several experiments when perfecting the recipe — you can read more about them in this post. This variation is my absolute favorite, though, because it’s so tasty: Sriracha (or homemade Sugar-Free Sweet Chili Sauce) is a great companion for this easy, nearly-zero-carb egg gratin.
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