GOATS CHEESE, SPINACH, AND SUN-DRIED TOMATO FRITTATA

One of my favourite recipes, found on Style Me Pretty by Lauren Kelp. I guess it’s not the healthiest with the goats  cheese but I have altered it slightly to make it healthier… but if you can’t eat a little goats cheese what can you do? I love this because it is full of protein with the eggs and really yummy with all of the different flavours. It makes the perfect lunch with some salad or post-workout dinner!

You will need:

  • 3 tsps coconut oil
  • 4 free-range eggs
  •  2 ounces goats cheese crumbled
  • 2 cloves garlic
  • pinch of salt
  • 2 ounces sun-dried tomato
  • juice of 1 lemon
  • cracked black pepper to taste
  • 1 handful fresh spinach
  • 2 large handfuls arugula

 

 

 

 

 

To make:

  1. Pre-heat oven to 180 C
  2. In a mixing bowl, whisk together the eggs with the goats cheese, crushed garlic, salt, tomato, and spinach
  3. Warm coconut oil in a frying pan and add the egg mix
  4. fry until binded together and bottom browned (DON’T STIR)
  5. Finish it in the oven in the frying pan until the top is firm and resembles an omelette.
  6. In a separate bowl, toss together the lemon juice with a little oil and black pepper, and add the arugula.
  7. Once the frittata is cooked, slide it onto a plate and sit the arugula on top coated in the dressing

The yummiest tortilla ever!! Alternatively to the arugula, serve with salad for a filling and nutritious meal 🙂

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“You must always have faith in yourself”

— Elle Woods