Goats Cheese, Spinach & Pesto Frittata
What better way to dress up a frittata which is not only loaded with tasty goats cheese but is topped with pesto!
1 tsp. coconut oil
1 small onion, finely sliced
½ cup spinach (100g)
4 whole organic eggs
2 egg whites
⅓ cup (75g) soft goats cheese
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, if it looks runny, then return under the grill for another 2-3 minutes.
Serves: 4 . Prep: 5 mins . Cook: 20-25 mins
Nutrition per serving: 255 kcal . 17g Fats . 3g Carbs 12g Protein