Ingredients:
- 1 tbsp olive oil
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 2 tbsp chopped sun-dried tomatoes (oil-packed, drained)
- 2 tbsp chopped black olives (or Kalamata)
- 2 tbsp red onion, finely chopped (optional)
- ½ tsp garlic powder
- Salt & pepper to taste
- ½ cup shredded mozzarella cheese
- ¼ cup crumbled feta cheese
- 1 low-carb tortilla or keto bread (optional, for a sandwich-style melt)
- Optional garnish: dried oregano or crushed red pepper
🔥 Instructions:
- Sauté the veggies:
- In a skillet, heat olive oil over medium heat.
- Add red onion (if using) and sauté for 1–2 minutes until soft.
- Add spinach and cook until wilted (about 2–3 minutes).
- Stir in sun-dried tomatoes, olives, garlic powder, salt, and pepper. Cook another minute. Remove from heat.
- Assemble the melt:
- In the same or a clean skillet, place half the mozzarella on the bottom (directly on pan for a crispy cheese base or use a keto tortilla).
- Add the spinach mixture over it, then top with feta and remaining mozzarella.
- Cover with a lid and cook on low heat until cheese is fully melted (2–3 minutes).
- Optional fold or serve open-faced:
- If using a tortilla, fold it like a quesadilla.
- If not, serve open-faced as a cheesy spinach skillet plate.
🥗 Serving Ideas:
- Pair with a side salad with lemon vinaigrette
- Add grilled chicken or shrimp for more protein
- Serve as a wrap, stuffed in a bell pepper, or in a chaffle
