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    You are in: Home / Recipes / Herb and Goat Cheese Frittata Recipe
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    Herb and Goat Cheese Frittata

    Herb and Goat Cheese Frittata. Photo by I'mPat

    1/1 Photo of Herb and Goat Cheese Frittata

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Erindipity's Note:

    A Weight Watchers recipe. This is really simple and only 4 points.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler. Coat a large ovenproof skillet with cooking spray and warm over medium heat.
    2. 2
      In a large bowl, whisk together egg whites, sour cream, mustard, salt and pepper; stir in parsley, dill and goat cheese.
    3. 3
      Pour into skillet and cook until almost cooked through to the surface, about 5 to 6 minutes. Note: Frequently smooth the surface of the frittata with a spatula, and lift the mixture from the sides of the pan to allow any uncooked eggs to run to the bottom.
    4. 4
      When approximately 1/2 inch of the surface is still uncooked, place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes. Cut into 4 slices and serve.

    Ratings & Reviews:

    • on June 28, 2012

      55

      I scaled this back for 1 serve and used a whole egg and it set nicely on the stove top in about 5 minutes so made for a quick, easy and delicious breakfast served with a slice of wholemeal/wholegrain toasted buttered bread, thank you Erindipity, made for My 3 Chefs tag game.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Herb and Goat Cheese Frittata

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 131.3
     
    Calories from Fat 79
    60%
    Total Fat 8.8 g
    13%
    Saturated Fat 6.0 g
    30%
    Cholesterol 23.8 mg
    7%
    Sodium 508.6 mg
    21%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.0 g
    8%
    Protein 9.0 g
    18%

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