Frittata with pumpkin and goat cheese — Meal
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Macros (per serving)

Fat

50%

(22 g)

Protein

25%

(25 g)

Carbs

25%

(25 g)

21 g Net,

4 g Fiber

396 Calories (per serving)

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Egg dishes

Vegetable Dishes

Frittata with pumpkin and goat cheese

Ingredients

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Pumpkin (in cubes)

400 g

Leek

1 piece

Red Pimentos

1 piece

Goat cheese (soft)

75 g

Chili powder

1 tsp

Paprika powder

1 tsp

Dried coriander

2 tsp

Egg

4 pieces

Almond milk

2 Tbsp

Fresh parsley (finely chopped.)

2 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

30 min

1

Cook the pumpkin cubes for 5 minutes. They don't have to be very soft yet!

2

Meanwhile, cut the leeks into rings and wash them in a colander. Cut the sweet pointed pepper into cubes.

3

Put a non-stick frying pan on the stove. Heat a good dash of olive oil in this and fry the leeks gently for about 3 minutes. Then add the bell pepper and fry it for 2 minutes.

4

Beat the eggs with the herbs and a dash of vegetable milk.

5

Add the pumpkin to the leek and bell pepper in the pan and stir well. Now pour the egg mixture over the vegetables and spread evenly over the pan.

6

Cut the goat cheese into round slices or crumble them and then place on the egg.

7

Now put the lid on the pan and reduce the heat to low. Let it simmer for 15 minutes until the egg has completely set. You can also crumble a handful of walnuts over it!

8

If necessary, bake another baguette in the oven and serve the frittata with chopped fresh herbs.

9

Tip: Do you have a frying pan that can be put in the oven? Then it is nice to put the frittata under the grill for the last 5 minutes. Then the goat cheese and the egg become nice and crispy.

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Details

Allergens

Nuts, Nightshade, Lactose, Chicken egg

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Lunch, Dinner, Snack

Contributor

Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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