A savory frittata with eggplant, tomatoes, and fresh basil, offering a delightful vegetarian keto dinner option.
Ingredients:
- 4 large eggs
- 150g eggplant, diced
- 100g cherry tomatoes, halved
- Fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven broiler.
- In an oven-safe pan, heat olive oil over medium heat.
- Add diced eggplant and sauté until softened.
- Beat the eggs and season with salt and pepper.
- Pour the beaten eggs over the eggplant.
- Add cherry tomatoes and fresh basil leaves.
- Cook on the stovetop until the edges set, then transfer to the broiler to finish cooking the top.
- Slice and serve.
Nutritional Information (Approximate):
- Calories: 500
- Protein: 25g
- Fat: 40g
- Carbohydrates: 10g
- Fiber: 5g
If you liked this recipe, check out our keto recipes for Spinach and Feta Omelette with Avocado & Cauliflower and Broccoli Stir-Fry with Turmeric Eggs.