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. ✌🏾

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