Goats Cheese, Spinach & Pesto Frittata
Goats cheese, spinach & pesto frittata for Vegetarian, Low Carb (under 20g per serving) and Gluten Free diet.
Serves: 4
Prep: 5 mins
Cook: 20-25 mins
Nutrition per serving:
255 Calories
17g Fats
3g Carbs
12g Protein
What you need:
1 tsp. coconut oil
1 small onion, finely sliced
½ cup spinach (100g)
4 whole organic eggs
2 egg whites
1/3 cup (75g) soft goats cheese
2 tbsp. Basil pesto
What you need to do:
Heat the coconut oil in a medium pan and sauté the onion until soft. Heat the grill to medium. When the onion is soft, add in the spinach and cook until wilted.
In a bowl whisk the eggs and eggs whites and season with salt and pepper. Pour the eggs over the spinach and onions, covering it evenly. Cook for 5-6 mins, until the sides have started to set.
Top the eggs with the goats cheese and place the pan under the grill for about 10-15 mins, allowing the eggs to set.
Shake the pan gently to check if the eggs are set, if it looks runny, then return under the grill for another 2-3 mins.
Remember, nothing is as daunting as it looks if you are well-prepared. ✌🏾
