Vegetable Frittata with Goat’s Cheese
PREP 5 MIN•COOK 40 MIN
Eggs, beans and goat's cheese make Dan's simple frittata the perfect post-workout protein meal. It keeps well, so the leftovers will make for a great lunch tomorrow.
GF
NS
NF
V
Number of servings
2
1⁄2 spray olive oil
6 large eggs
1 can of cannellini beans (14 oz can)
1 red bell pepper deseeded & diced
1⁄2 head of broccoli (12 oz head) finely chopped or grated
salt & pepper, to taste
40g goat's cheese crumbled
1 sprig of fresh basil leaves picked & roughly chopped (optional)
Preheat oven to 375°F/fan-forced 345°F and spray a large oven-proof skillet or a deep dish with oil.
Whisk eggs in a large bowl.
Add beans, bell peppers and broccoli, season with salt and pepper and stir to combine.
Gently pour mixture into prepared dish, scatter over cheese and bake for 40 minutes or until the center is completely set.
Cool for 5 minutes. Scatter with basil if using and serve.
Energy (kJ)
1867 kJ / 446 cals
Protein
35 g
Fat
22.6 g
Sat. Fat
8.9 g
Carbs
18.4 g
Sugar
6.2 g
Fiber
11.8 g
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