The Ultimate Fall Frittata! (Including Macro's)

Ingredients to serve 4:
500g Butternut Squash, cut into cubes
2 tbsp Olive Oil 100g
Curly Kale
4 large Eggs
4 Egg Whites
75g Soft Goats Cheese cubed
25g Parmesan grated
100g Chorizo thinly sliced
150g Light Garlic & Herb Soft Cheese

How we do:
1. Preheat oven to 220c (200 fan)
2. Toss the butternut squash cubes in half of the olive oil & place in a greased roasting dish. Cook in oven for 25 mins.
3. Bring saucepan of salted water to the boil. Add kale. Cook for 3 mins. Drain. Pat dry with kitchen towel.
4. When the squash is cooked, remove from oven & set aside. Lower the oven to 200c (180 fan). In a food processor blend together the quark, soft cheese, eggs, egg whites & parmesan. Move the mixture to a large bowl.
6. In an ovenproof large frying pan, heat the remaining oil & stir-fry the kale for 3 mins. Add kale & squash to egg mix & give it a good stir.
7. Pour mix into large frying pan, dot over the cubes of goat’s cheese & chorizo slices. Cook over a medium heat for 2 mins before baking in oven for 20-25 mins. Cover top with tin foil if browning too quickly.
8. Serve in wedges with fresh green salad. Yummy!

Nutritional’s per serving: 481 calories, 31.7g Protein, 16g Carbs, 32.2g Fat.

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