Spinach, Goat Cheese & Date Frittata

Breakfast

Source:

Ingredients

2 dates (dried and pitted) (~½ oz)

2 whole eggs (~3 ½ oz)

¾ tsp olive oil (extra virgin)

1 ¼ oz goat cheese

1 cups spinach leaves (raw) (~1 oz)

optional: ¼ tsp black pepper

optional: a tiny bit of salt

optional: 1 garlic clove (~⅛ oz)

optional: 1 cups mushrooms (sliced) (~2 ½ oz)

optional: ¼ onion (medium sized) (~1 oz)

Directions

In a bowl, whisk eggs with some pepper and a little bit of salt, make sure to incorporate a lot of air in the mixture.

Peel and slice onion. Peel and slice garlic. Clean and slice mushrooms.

Dice goat cheese. De-pit the dates. Chop them into very small pieces.

Heat olive oil in a pan over medium heat.

Add the onions and cook for 2 minutes.

Add washed spinach, garlic and mushrooms and cook for 5 more minutes or until the spinach has wilted.

Mix it all with the eggs, goat cheese and dates and pour in the the pan. Cook on low heat for 5-10 minutes, or until eggs set.

Using a slightly larger plate than the pan, invert the frittata on it. Then put it back in the pan, to cook the uncooked side for 5 more minutes.

Serve and enjoy!