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.
Number of servings
1⁄2 olive oil spray
6 large eggs
1 tin of cannellini beans (400g tin)
1 red pepper deseeded & diced
1⁄2 head of broccoli (350g 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 190°C/fan 170°C/gas 5 and spray a large oven-proof frypan or a deep dish with oil.
Whisk eggs in a large bowl.
Add beans, red 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 centre is completely set.
Cool for 5 minutes. Scatter with basil if using and serve.
1867 kJ / 446 cals
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