Quick Frittata with Tomatoes and Cheese

INGREDIENTS (2 SERVINGS)

  • 6 large eggs, free-range or organic
  • ½ medium white onion (55 g / 1.9 oz)
  • 2/3 cup soft cheese like feta, crumbled (100 g / 3.5 oz)
  • 2/3 cup cherry tomatoes, halved (100 g / 3.5 oz)
  • 1 tbsp ghee77
  • 2 tbsp freshly chopped herbs such as chives or basil
  • salt to taste
  • freshly ground black pepper

Preparation Time

  • Hands-on 10 minutes
  • Overall 15 minutes

INSTRUCTIONS

  1. Preheat the oven (or ideally broiler if you have it) to
    200 C / 400 F. Peel and slice the onion. Place on a hot
    pan greased with ghee and cook until lightly browned.
  2. Crack the eggs into a bowl and season with salt and
    pepper. Add finely chopped herbs (I used chives) and
    whisk well.
  3. When the onion is browned, pour in the eggs and cook
    until you see the edges turning opaque.
  4. Top with the crumbled cheese and halved cherry
    tomatoes. Place under the broiler and cook for
    5-7 minutes or until the top is cooked. Remove from the
    oven and set aside to cool down. Serve immediately or
    store in the fridge for up to 5 days.

NUTRITION FACTS BREAKFAST (per serving)

  • TOTAL CARBS: 7.4 g
  • FIBER: 1.2 g
  • NET CARBS: 6.2 g
  • PROTEIN: 26.7 g
  • FAT: 32.6 g
  • CALORIES: 435 kcal
  • MACRONUTRIENT RATIO: CARBS (6%)
  • PROTEIN (25%)
  • FAT (69%)
  • MAGNESIUM: 32 mg (8% RDA)
  • POTASSIUM: 414 mg (21% EMR)

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