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Keto goat cheese and mushroom frittata

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!
  • 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
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.