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Spinach and Goats Cheese Frittata
INGREDIENTS
- 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
METHOD
Step 1
Pre-heat oven to 180°C/360°F.
Step 2
Finely dice the spring onions.
Step 3
Spray some olive oil in an oven proof skillet and place over a medium heat.
Step 4
Add the spring onions and saute for 2-3 minutes.
Step 5
Crack the eggs into a bowl and whisk for 1-2 minutes.
Step 6
Add the spinach to the pan and when it begins to wilt pour eggs in. Sprinkle goats cheese over the top.
Step 7
Cook until the mixture starts to set around the edges (2-3 minutes) and then transfer to the oven.
Step 8
Bake for approximately 10 minutes or until the frittata is set.
Step 9
While the frittata is cooking, lightly steam or stir-fry green beans.
Step 10
Serve frittata with toasted rye sourdough, a side of green beans and a wedge of lemon, and enjoy!
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