Keto Italian Ricotta and Herb Frittata

Ingredients:

• 6 large eggs
• 1 cup full-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 1/2 cup fresh spinach, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes
• 1/4 cup pine nuts, toasted

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs until well blended. Add the ricotta and Parmesan cheese and mix until smooth. Season with salt, pepper, and red pepper flakes.
3. Heat olive oil in an ovenproof skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped sun-dried tomatoes and spinach to the skillet. Cook until the spinach wilts, about 2 minutes.
5. Pour the egg mixture into the skillet, spreading it evenly. Sprinkle the fresh basil, parsley, and toasted pine nuts over the top.
6. Cook on the stovetop for 5 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and slightly golden on top.
8. Remove from the oven and let it cool slightly before slicing. Serve warm.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 5g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 290mg | Sodium: 450mg | Potassium: 350mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 10mg | Calcium: 250mg | Iron: 2mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}