Keto goat cheese and mushroom frittata

 


Keto goat cheese and mushroom frittata

Ingredients

Frittata

6 eggs

110 g goat cheese

140 g (475 ml) mushrooms

55 g (130 ml) scallions

85 g (650 ml) fresh spinach

55 g butter

salt and pepper

For serving

140 g (600 ml) leafy greens

2 tbsp olive oil

salt and pepper

Instructions

Preheat the oven to 350°F (175°C).

Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste.

Chop the mushrooms into wedges. Chop the scallions.

Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown.

Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.

Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle.

Serve with leafy greens and olive oil.

Tip

Top with chopped olives and tomatoes or a sprinkle of fresh herbs for added color and flavor.

 

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