Goat Cheese and Spinach Frittata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 338.0
- Total Fat: 23.9 g
- Cholesterol: 152.3 mg
- Sodium: 372.7 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.2 g
- Protein: 23.7 g
View full nutritional breakdown of Goat Cheese and Spinach Frittata calories by ingredient
Introduction
Egg whites subbed for regular eggs Egg whites subbed for regular eggsNumber of Servings: 4
Ingredients
-
4 oz Goat Cheese, Soft
2 cup Eggology 100% Egg Whites (by LATONIA38)
2 large Egg, fresh, whole, raw
0.5 cup chopped Spinach, frozen (can be thawed, doesn't matter)
56 grams Onions, raw, diced
1 clove Garlic, minced or diced
35 grams Butter, unsalted
.33 tbsp Extra Virgin Olive Oil (opt)
3 oz Tomato, grape (3oz = appro 12 tomatoes)
.3 cup Whole milk
.3 cup, fluid (yields 2 cups whip Heavy Whipping Cream
S & P
Tips
add whatever veg you like. spice it up with thyme or other fresh herbs. I just never have any on hand, :D
Directions
Mix together milk, cream, egg whites, eggs, salt, pepper.
Preheat oven to 375
In 10" cast iron pan, melt butter over medium heat. Saute onions until brown. Add minced or chopped garlic clove and let cook for a minute. Add halved tomatoes and cook until wilted. Add spinach and cook until warm and most of the released water cooks off. Stir it up.
Dollop goat cheese evenly over spinach/tomato/onion mixture.
Pour egg/cream mixture over the veg and cheese. Stir a bit to make sure there is even distribution of cheese and tomatoes. leave it alone and cook until edges set but middle is wobbly (8-10 minutes).
Put the pan in the heated oven and let finish until set (8-10 min)
Let rest and cool for a bit.
Slice into 6 wedges and serve, warm or room temp.
Serving Size: 6 wedges
Preheat oven to 375
In 10" cast iron pan, melt butter over medium heat. Saute onions until brown. Add minced or chopped garlic clove and let cook for a minute. Add halved tomatoes and cook until wilted. Add spinach and cook until warm and most of the released water cooks off. Stir it up.
Dollop goat cheese evenly over spinach/tomato/onion mixture.
Pour egg/cream mixture over the veg and cheese. Stir a bit to make sure there is even distribution of cheese and tomatoes. leave it alone and cook until edges set but middle is wobbly (8-10 minutes).
Put the pan in the heated oven and let finish until set (8-10 min)
Let rest and cool for a bit.
Slice into 6 wedges and serve, warm or room temp.
Serving Size: 6 wedges