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NUTRITIONAL INFO (per single serve) Carbs: 3.9g Protein: 19.6g Fat:  7.0g

INGREDIENTS:

  • Spray of oil
  • 5ml Olive Oil
  • 10g garlic crushed
  • 100g leek, thinly sliced
  • 420g button mushrooms, thinly sliced
  • 200g baby spinach leaves
  • 2 eggs
  • 6 egg whites
  • 125ml skim milk
  • 40g light 50% reduced fat cheese

HOW TO MAKE:

  1. Preheat oven to 160c and spray a 23cm round cake pan with canola
  2. Heat oil in medium and cook garlic and leak, stirring through until leek softens.
  3. Add mushrooms and stir until they become tender
  4. Add spinach and cook off until spinach wilts.
  5. Drain off and discard any liquid.
  6. Whisk eggs, egg whites, milk and cheese into a large bowl and stir in vegetable mixture.
  7. Pour egg mixture into prepared pan and bake for 30 mins or until set
  8. Place frittata under hot grill until browned
  9. Can be served at breakfast or stored for a quick handy snack.