Veggie Frittata
This Veggie frittata is delicious as a lunch or dinner with friends. You can slice it up and pop into the fridge to eat later. It makes 8 small slices or 4 chunky ones depending upon your portion size.
Ingredients
- 1.5 tbsp Extra virgin olive oild
- 2 cup Spinach
- 4 Tomatoes - large
- 8 Eggs large
- 100 g Goats cheese
- 1 tsp Sea salt/ Himalayan salt
- 1/2 tsp Black pepper
Instructions
- Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Gently fry the onions until soft, add the tomatoes; cover and cook, stirring occasionally, until the tomatoes burst.
- Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the pan and cook, stirring gently, until the eggs just begin to set, about 1 minute. Stir in the spinach and sprinkle with the goat cheese and transfer the pan to the oven. Bake until the centre is set, 10 to 12 minutes.
- Serve with salad of choice.
Nutrition
Nutrition Facts
Veggie Frittata
Amount per Serving
Calories
138
% Daily Value*
Saturated Fat
4
g
25
%
Trans Fat
0
g
Cholesterol
167
mg
56
%
Sodium
287
mg
12
%
Potassium
134
mg
4
%
Carbohydrates
1
g
0
%
Fiber
0
g
0
%
Sugar
0
g
0
%
Protein
-17
g
-34
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
