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Adrenal Fatigue Recipes – Goats Cheese, Spinach & Pesto Frittata

To be honest, healthy, nutritious eating, can be time consuming & hard work – (not the eating part, but the planning, meal prep and the cooking!!)

So, when I’m planning and cooking a meal, I’m always thinking … “how can I make it easier”.

For my lifestyle, I always try and make extras – and then use these extras as an additional meal, or use it as the base for another meal.

This Goats Cheese, Spinach & Pesto Frittata is a perfect recipe for that.

Make extra and have the leftovers for lunch or an afternoon snack – hot or cold!

adrenal fatigue recipes

Goats Cheese, Spinach & Pesto Frittata

Creamy, rich and again, full of flavor. I normally make extra and have the leftovers for lunch or an afternoon snack - hot or cold.
4.5 from 2 votes
HIGHLIGHTS : gluten free, high protein, low-carb, Vegetarian, Quick, Adrenal Fatigue Diet
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Snack, lunch
Cuisine American, Adrenal Fatigue Recipes
Servings 4
Calories 255 kcal


  • 1 tsp. coconut oil
  • 1 small onion (finely sliced)
  • 1/2 cup spinach (approx 100g)
  • 4 whole eggs (free-range or organic)
  • 2 egg whites (save the yolks for another recipe)
  • 1/3 cup soft goats cheese (approx 75g)
  • 2 tbsp. basil pesto


  • 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 minutes 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 minutes allowing the eggs to set.
  • Shake the pan gently to check if the eggs are set. (careful - from experience, the handle might be hot!)
    If it looks runny, then return under the grill for another 2-3 minutes.


I make the pesto in bulk from home-grown basil and freeze it. 
(Tip - put into sandwich bags, smooth out the pesto, use a blunt knife to score lines and lay flat to freeze - then just break off the amount you need).


Calories: 255kcalCarbohydrates: 3gProtein: 12gFat: 17g
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