Frittata with asparagus, spinach & goat cheese
Frittata with asparagus, spinach & goat cheese
725kcal Per person
40g Protein
35g Carbs
47g Fat
10g Fiber
Ingredients
- 1 scallion
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- ¼ pound asparagus (frozen) (114 g)
- 6 ounces spinach (168 g)
- 2 eggs
- 2 fluid ounces yogurt, nonfat (60 ml)
- 2 ounces goat cheese (56 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Slice the scallion into rings and press the garlic clove.
- Heat half of the oil in a frying pan. Sauté the garlic with the scallion for a minute. Add the asparagus and cook for 2 minutes. Finally, add the spinach and cook until it wilts.
- Grease an oven dish with the other half of the oil. Transfer the spinach and asparagus mixture into the dish.
- In a separate bowl, beat the eggs with the yogurt and some pepper and salt. Pour the egg mixture into the oven dish. Crumble the goat cheese over the frittata.
- Bake the frittata for 15 minutes in the preheated oven and serve in the oven dish alongside (toasted) bread.
Requisites:
- Baking dish
Tip van FitChef
This frittata with green asparagus is also delicious with feta instead of goat cheese.
