HERB & MUSHROOM FRITTATA (V)

Nutritional values per serving:

calories 192, protein 16g, fat 14.1g (saturated 3.9g), carbs .7g (sugar .5g), sodium 446mg

INGREDIENTS

• 125g closed cup or chestnut mushrooms, sliced
• ½ tbsp olive oil
• 1 clove garlic, crushed
• 2 spring onions, sliced
• salt & freshly ground black pepper
• 4 free-range eggs
• 1 tbsp (15g) fat-free natural yogurt
• 2 tbsp chopped flat leaf parsley (or dill)
• generous pinch of smoked paprika
• 1 tbsp grated vegetarian Italian hard cheese substitute for Parmesan

METHOD

• Heat a 22-25cm non-stick pan over medium heat. Add the sliced mushrooms and dry fry for 5-6 minutes, stirring occasionally, until lightly browned.
• Add the olive oil, garlic and spring onions, and continue cooking for another minute. Remove the mushrooms from the pan and set aside. Use the same pan to make the frittata.
• To a bowl add the eggs, yogurt, half the parsley and season with salt and pepper. Whisk together. Pour the egg mixture into the pan on medium heat and cook for 2-3 minutes, without stirring, until the base is set. Pre-heat the oven grill whilst the frittata is cooking.
• Scatter over the mushrooms and place the pan under the grill. Cook for 1 – 2 minutes or until the frittata has just set.
• Scatter over the remaining parsley and sprinkle with paprika and Parmesan. If desired serve with extra yogurt.

CLICK HERE TO GET THE MENU

About Paul Wallace Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food