Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 5 eggs, free range
- 2tablespoons milk
- 60grams cheddar cheese, grated
- 1 pinch salt
- 1 pinch pepper
- 160grams goats cheese, crumbled or broken
- 2 medium avocado, peeled, pitted and chopped
- 160grams baby tomatoes, halved
- 1 small red onion, peeled and diced
- 50grams spinach, fresh
Nutrition per serving
1100kJ / 263Cal
1100 Kilojoules or 263 Calories
13% of daily energy intake*
Protein
12.7grams
Fat
22.0grams
Carbs
3.9grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A very creamy and soft centred frittata breakfast dish.
Method
Step 1 of 6
Pre-heat the oven to 190°C/170°C fan-forced.
Step 2 of 6
Heat up a 9 inch skillet or similar oven proof pan to a medium heat and then fry the onions and tomatoes for 5 minutes.
Step 3 of 6
In a mixing bowl, lightly beat the eggs with the milk and add the salt and pepper.
Step 4 of 6
Mix the crumbled goats cheese and avocado with the egg and then pour into the skillet.
Step 5 of 6
Allow the eggs to cook on the skillet for 5 minutes and then cover with spinach and cheddar cheese and place in the oven for 10 minutes.
Step 6 of 6
Once the edges and top start to brown, remove from the oven and allow to set for 3 minutes before serving.
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