Goats Cheese, Spinach & Pesto Frittata

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

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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

Calories 255 kcal

Ingredients

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

Instructions

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.

Notes

NOTE:

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).

Nutrition

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

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