Spinach and Goats Cheese Frittata
- 8 whole Eggs
- 2 cup Spinach
- 2 cup Diced Butternut Pumpkin
- ½ cup Spring Onions
- 4 cup Green Beans
- ½ whole Lemon
- 8 regular slices Rye Sourdough Bread
- 1⅓ large Sweet Potato
- 1⅓ cup Goats Cheese
Pre-heat oven to 180°C/360°F.
Finely dice the spring onions.
Spray some olive oil in an oven proof skillet and place over a medium heat.
Add the spring onions and saute for 2-3 minutes.
Crack the eggs into a bowl and whisk for 1-2 minutes.
Add the spinach to the pan and when it begins to wilt pour eggs in. Sprinkle goats cheese over the top.
Cook until the mixture starts to set around the edges (2-3 minutes) and then transfer to the oven.
Bake for approximately 10 minutes or until the frittata is set.
While the frittata is cooking, lightly steam or stir-fry green beans.
Serve frittata with toasted rye sourdough, a side of green beans and a wedge of lemon, and enjoy!
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