Spinach, goat cheese & date frittata
25 minutes, 383 calories, 1 serving
Ingredients
- 1 cups spinach leaves (raw) (~1 oz)
- 1 ¼ oz goat cheese
- ¾ tsp olive oil (extra virgin)
- 2 whole eggs (~3 ½ oz)
- 2 dates (dried and pitted) (~½ oz)
- optional: ¼ tsp black pepper
- optional: ¼ onion (medium sized) (~1 oz)
- optional: 1 cups mushrooms (sliced) (~2 ½ oz)
- optional: 1 garlic clove (~⅛ oz)
- optional: a tiny bit of salt
Instructions
- In a bowl, whisk eggs with some pepper and a little bit of salt, make sure to incorporate a lot of air in the mixture.
- Peel and slice onion. Peel and slice garlic. Clean and slice mushrooms.
- Dice goat cheese. De-pit the dates. Chop them into very small pieces.
- Heat olive oil in a pan over medium heat.
- Add the onions and cook for 2 minutes.
- Add washed spinach, garlic and mushrooms and cook for 5 more minutes or until the spinach has wilted.
- Mix it all with the eggs, goat cheese and dates and pour in the the pan. Cook on low heat for 5-10 minutes, or until eggs set.
- Using a slightly larger plate than the pan, invert the frittata on it. Then put it back in the pan, to cook the uncooked side for 5 more minutes.
- Serve and enjoy!
