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Tomato, Goats Cheese and Pine Nut Frittata


  • 7 eggs
  • 2 tablespoons self raising flour, sifted
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped basil
  • 75g raw pinenuts
  • 75g goats cheese, roughly crumbled
  • cracked black pepper to taste
  • 100g cherry tomatoes, quartered

Preheat oven to 170 degrees C. Spray six ¾ cup capacity ramekins lightly with oil spray. Place the eggs in a bowl and whisk lightly. Add flour, herbs, pinenuts, goats cheese and pepper. Stir until just combined.

Divide mixture between the ramekins. Place a few cherry tomato pieces in each ramekin.

Bake for 20 minutes or until golden and set. Remove from oven, stand for 5 minutes then serve warm or refrigerate until ready to serve.


Serves 6 – 13g nuts per serve


NUTRIENT content per serve

Energy 816kJ (194kcal), Protein 10g, Total fat 15g, Saturated fat 4g (27% of total fat), Monounsaturated fat 5g, Polyunsaturated fat 6g, Carbohydrates 4g, Fibre 1g, Sodium 133mg


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