Love quiche? This frittata offers all of the flavour without the crust (or the fuss)! So, get

your veggie on with mushrooms, spinach and scallions, complemented with creamy

goat cheese. It’s a rich, vegetarian, keto one-skillet feast!

Ingredients

Frittata

140 g mushrooms

85 g (650 ml) fresh spinach

55 g (130 ml) scallions

55 g butter

6 eggs

110 g goat cheese

salt and pepper

For serving

140 g (600 ml) leafy greens

2 tbsp olive oil

salt and pepper

Nutrition Instructions

Preheat the oven to 175°C.

Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture.

Season with salt and pepper to taste.

Cut the mushrooms into wedges. Chop the scallions.

Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over

medium heat for 5-10 minutes or until golden brown.

Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.

Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake

for about 20 minutes or until golden brown and set in the middle.

Serve with leafy greens and olive oil.