Caramelised Onion and Goat's Cheese Frittata

Seriously though, breakfast, lunch or dinner!
A delicious one pan dish full of good protein that tastes incredible.

Tip: Goat's cheese is dairy although it is much kinder to the digestive system. We love Meredith Dairy soft goat's cheese.

Hint: Vegan cheese could work equally as well in this dish.

Prep time: 5 mins
Cook time: 15 mins

Breakfast

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 teaspoon (5ml) cold pressed coconut oil

1/2 small red onion (50g), finely sliced

1 cup (20g) baby spinach, sliced

1 1/2 teaspoons (7.5ml) balsamic vinegar

2 free range eggs (52g each), lightly beaten

1 tablespoon (25g) soft goat's cheese, broken in pieces

Fresh herbs of choice (we used 4 sage leaves, sliced)

Sea salt & cracked pepper to taste

Method

Heat oil in a small non-stick pan, that has a lid, to medium low. The lid is so the frittata can finish cooking without flipping. If you don’t have a pan with a lid you can put the frittata under a grill for the last part of cooking, or you can flip it!

Cook the onions for 7 minutes until soft and caramelised.

Add spinach to the pan with 1 tablespoon of water and cook for a further 3 minutes until wilted. Add in the balsamic vinegar, season with salt and pepper and stir well.

Add the eggs to the pan and scatter goat’s cheese and herbs over the top and season with salt and pepper. Cover and cook until egg has cooked all the way through. Approx. 5 minutes.

Slide onto a plate and serve.

Calories: 261
Protein: 17.2
Carbs: 4.1
Fibre: 2.1
Fat: 20.3

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