Low-carb spinach and gorgonzola frittata

A warm low-carb spinach and gorgonzola frittata with spinach, gorgonzola and organic eggs. A high-protein, low-carb lunch from the frying pan that also tastes excellent cold.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 28 g
• Fat: 32 g
• Carbs: 4 g

Ingredients

• 5 organic eggs
• 150g spinach
• 100g gorgonzola
• 1 onion
• 1 tbsp olive oil
• 1 pinch of nutmeg

Method

You’ll need: oven · frying pan · chopping board · knife · mixing bowl

1. Wash the spinach thoroughly and spin it dry. Peel the onion and cut it into very small dice.
2. Crack the eggs into a large bowl and whisk them vigorously with the nutmeg.
3. Heat the olive oil in a large ovenproof frying pan and fry the onion until soft and translucent.
4. Add the spinach, let it wilt briefly, then pour the whisked eggs over it.
5. Crumble the gorgonzola over the egg mixture, let the frittata set for 5 minutes, then finish it in the oven at 180 °C (160 °C fan) for another 10 minutes.

Good to know

Gorgonzola and spinach are a dream pairing. This Italian-inspired frittata is ready in record time and needs just one pan.

Swaps

Gorgonzola → feta (if you don't like the strong flavour of blue cheese).

Cooking tips

Be sure to use an ovenproof frying pan without a plastic handle, as the frittata gets its typical airy texture in the oven.

Storage

The frittata is excellent cold the next day, or you can warm it up briefly in the oven.

Allergens

Contains eggs and milk (gorgonzola). Completely gluten-free.